Green Tea Poached Chicken with Green Tea Rice
- Comments()
- Prep Time 15 minutes
- Total Time 1 hour 25 minutes
- Yield Serves 6
Ingredients
- 7 cups water
- 1/2 cup loose green tea leaves
- 1 medium onion, roughly chopped
- 2 cloves garlic, smashed
- 1 stalk lemongrass, quartered and smashed
- 1 2-inch piece peeled ginger, coarsely chopped
- 1 dried Thai chile
- 2 bone-in skinless chicken breasts, 1 pound total
- 2 cups short-grain brown rice
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- Lemon wedge, sliced scallions, and cucumber spears, for serving
Directions
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Bring water to a near boil, pour over tea, and let steep 1 minute. Strain tea into a medium pot. Add onion, garlic, lemongrass, ginger, and chile; let cool slightly, then add chicken. Bring up to a simmer over medium heat, reduce heat, and gently simmer until the chicken is cooked through and a thermometer
inserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discarding solids. -
Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon of salt, and black pepper. Bring to a boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand 10 minutes.
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While rice is cooking, remove chicken from bone and shred into large pieces. Keep chicken in remaining poaching liquid and reheat just before serving. Season with 3/4 teaspoon of salt, and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced scallions, cold cucumber spears, and a squeeze of lemon.
I like the idea of using teas as a cooking liquid instead of the usual meat broths. For dinner tonight, I'm going to try using green tea with ginger and lemon as a cooking liquid for quinoa rather than the chicken broth I usually use. Quinoa has a nutty flavor on its own anyway and the green tea should work well with the flavors. If you have a problem with caffeine, be sure to use caffeine-free teas.
Nutrition info from the magazine: Per serving:
343 cal
1 g sat fat
6 g unsat fat
34 mg cholesterol
50 g carbs
358 mg sodium
17 g protein
4 g fiber
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