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Green Tea Poached Chicken with Green Tea Rice
Cold cucumber adds a refreshing crunch to this Asian-inspired dish. Brown rice soaks up the green tea, giving it a delicate, earthy taste.
Body+Soul, January/February 2010 http://www.marthastewart.com/132637/green-tea-poached-chicken-green-tea-rice4
- 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
- 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.
- 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.
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