TEA-POACHED CHICKEN OVER GRAIN BOWL
Discover a novel way to infuse chicken with flavor and succulence when you try the Tea-Poached Chicken over Grain Bowl recipe. Tea-poached chicken may not sound typical, but you'll find this tasty dish will work its way into your routine.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 2 cups water to boil in large saucepan. Add chicken and tea bags; cover. Simmer on medium-low heat 10 min. or until chicken is done (165°F).
- Meanwhile, pour remaining water into electric pressure cooker. Add farro; close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 5 min., then do a Quick Pressure Release to release any remaining pressure. Turn pressure cooker off. Slowly remove lid.
- Transfer chicken to medium bowl; discard cooking liquid from saucepan. Add dressing to chicken; mix lightly. Toss onions with vinegar in separate bowl.
- Spoon farro into 4 medium bowls; top with chicken, onions, edamame, carrots and avocados.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 22 g
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 12
Steps:
- 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 thermometerinserted 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.
Nutrition Facts : Calories 343 g, Cholesterol 34 g, Fat 1 g, Fiber 4 g, Protein 17 g, Sodium 358 g
CHICKEN BREASTS POACHED IN EARL GREY TEA
This dish offers moist, tender chicken breasts infused with the delicate taste of aromatic Earl Grey tea, adding a beautiful golden color, too. Serve with the easy sauce included in this recipe or simply slice the breasts and top a green salad with a light dressing of your choice.
Time 35m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Season chicken with 1/4 teaspoon salt and pepper; set aside.
- Pour 6 cups water in a pot, cover and bring to a boil over high heat.
- Remove boiling water from heat, set aside to let cool for 30 seconds, then drop in tea bags, 2 teaspoons salt, 1/4 teaspoon pepper and halved shallot. Cover and set aside to let steep for 1 minute.
- Remove tea bags, return to heat and add chicken; bring to a boil.
- Remove from heat, cover and set aside to let chicken cook in the hot tea infusion off of the heat until just cooked through, 20 to 25 minutes. Using a slotted spoon, transfer chicken to a plate; cover and keep warm.
- Strain cooking liquid and reserve 1 cup; discard solids and remaining cooking liquid.
- Heat oil in a small saucepan over medium heat.
- Add chopped shallots and lemon juice. Cook until fragrant, 2 to 3 minutes, then add reserved 1 cup cooking liquid and bring to a boil. Cook until shallots are tender, about 2 minutes.
- Season to taste, then remove from heat and stir in parsley.
- To serve, slice chicken breasts and transfer to plates. Pour over the hot sauce and serve immediately.
Nutrition Facts : Calories 180 calories, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 75 milligrams, Sodium 360 milligrams, Carbohydrate 1 grams, Protein 28 grams
TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL
Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can't find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight.
Provided by Kay Chun
Categories dinner, lunch, weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
- As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
- Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
- Slice chicken and serve with brown rice and cilantro-scallion oil.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 29 grams, Carbohydrate 73 grams, Fat 35 grams, Fiber 4 grams, Protein 57 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 11 grams, TransFat 0 grams
ASIAN-STYLE POACHED CHICKEN
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Chicken Ginger Garlic
Number Of Ingredients 10
Steps:
- Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
TEA POACHED CHICKEN
Categories Chicken
Number Of Ingredients 13
Steps:
- Step 1 Bring water, star anise and half the sugar to boil in a deep frying pan over medium heat. Season. Add tea bags. Set aside for 10 minutes to infuse. Discard tea bags. Bring to boil over medium heat. Reduce heat to low. Add chicken. Simmer, turning once, for 15 minutes. Transfer to a plate, reserving 2 tablespoons liquid. Set aside for 10 minutes to rest. Step 2 Bring the extra water to boil in a saucepan over high heat. Add rice. Cover. Reduce heat to low. Cook for 15 minutes or until tender. Set aside, covered, for 10 minutes. Use a fork to fold in the sushi seasoning. Step 3 Meanwhile, combine soy sauce, sesame oil, reserved poaching liquid and remaining sugar in a small jug. Step 4 Thickly slice the chicken. Serve with rice, asparagus and salad leaves. Drizzle over the dressing and sprinkle the sesame seeds.
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