Tea smoking — a classic technique of Chinese cooking — brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix. Using this master base to elevate the flavor of a few light and healthy dinners, Ming whips up Seared Tea-Rubbed Chicken Breasts with Celery Sauté and Rubbed Halibut with Orange-Fennel Salad. Then it's off to uncover the art of tea smoking at Blue Ginger, demonstrated by sous chef Isaac Bancaco, who uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor a variety of dishes. Back in the studio, guest chef Martin Yan creates a savory Tea-Rubbed Scampi with the citrus herbal mixture.
