Black Tea-Infused Garlic Miso Chicken Salad Cone

Credits to Jaimie :)

First of all, I sincerely apologize for the product photo - this was assembled and sent to Coconut Crumpet's house within 10 minutes and I had no time to take a picture of the finished product (or maybe it was too good because no one else took the time to take a picture of them? ;) 

Anyways, after trying out the "Lapsang Souchang" Tea Chicken Salad cone, this creative way of having traditional chicken salad inspired me to create a Papaya version of this tea-time favorite.

I did a lot of recipe-hunting but none of them seemed to match the taste I was looking for.

They say an experienced cook doesn't need a scale to measure every ingredients, she creates them by the taste.

So, instead I went to create something completely out of a basic chicken salad recipe.

The original recipe called for "cooked chicken breasts". Imagine eating plainly cooked chicken breast. 

Garlic-miso marinated chicken is one of the best-tasting combination there is out there. (A Japanese fusion moment)

The marinated chicken added flavor to the original-plainly cooked chicken meat.

Garlic Miso Chicken Breast Pieces (You can eat the leftovers, yum)

The smallest waffle-looking cone I could find in my area, but definitely try smaller ones!

 Black Tea-Infused Garlic Miso Chicken Salad Cone

Chicken recipe adapted from Just One Cookbook (my all-time favorite blog!)
For the chicken:

Ingredients:

• 2-3 pieces of chicken breast
• 4 cloves garlic, minced
• 3 Tbsp. Miso - I use awase miso (red & white mixed).
• 2 Tbsp. soy sauce
• 2 Tbsp. mirin

Instructions:

1. Rinse the chicken and pat it dry with paper towel.Cut the chicken into small pieces. Prick the chicken with a fork and put them in a Ziploc bag.


2. Mince the garlic and combine it with miso in a small bowl.


3. Add the mixture into the Ziploc bag and rub it all over the chicken from outside the bag. Keep in the fridge for at least 4-6 hours (preferably overnight).


4. About 3 hours before cooking, add soy sauce and mirin in the bag and mix well. Keep in the fridge until you are ready to cook.


5. Preheat oven to 425F. Line a baking pan with parchment paper and place the meat on top. Bake for 30 minutes or more depending on the part you use. Turn the chicken over half way during cooking process. Cut up into small pieces. 

For the cone:

Makes approx. 8 cones, depending on cone size

1. 8 mini waffle cones/sugar cones
2. 1 tsp. dill weed, divided
3. 1/2 tsp garlic pepper seasoning
4. 1 package (1 cup) of cream cheese, softened to room temperature
5. 1 Tbsp. sour cream
6. 1/2 tsp. lemon juice
7. Your cut-up pieces of Garlic-miso chicken
8. 1 cucumber, diced into tiny chunks
9. Salt (to taste)
10. A pinch of dried basil leaves
11. A pinch of dried black-tea leaves for taste
12. 8 pieces of lettuce for decoration 

Instructions

1. In a large bowl , beat the cream cheese until smooth.  Beat in sour cream, lemon juice , and remaining dill until blended.  Fold in chicken.  Add salt,seasoning dried basil leaves, and black tea leaves to taste.

2. Put one pieces of lettuce in each cone and scoop in the salad mixture into cone to just full. 

Salad mixture

Cones and lettuce before they were filled