Easy Tea Poached Chicken With Rice Recipes

Steps:

• Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
• Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
• When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Steps:

• Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
• Bake at 375 degrees F 45 minutes or until done.

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.

Steps:

• Rub chicken with 1/4 cup kosher salt, cover, and refrigerate overnight.
• Rinse chicken and pat dry with paper towels.
• Mix short-grain rice, peanuts, apricots, and ginger together in a bowl; stuff the rice mixture into the chicken cavity. Tie legs together with a piece of kitchen twine.
• Pour chicken broth and water into a large soup pot and bring to a boil. Place chicken into the boiling mixture, breast side down; drop tea bags into the liquid. Reduce heat to low, cover, and simmer chicken for 45 minutes, turning chicken over in the broth after 30 minutes.
• Remove chicken from broth, transfer rice stuffing to a bowl, and cut chicken into quarters. Discard tea bags; strain broth, reserving any rice. Stir in soy sauce to taste and season to taste with salt. Serve chicken on a platter garnished with cilantro, with broth and rice stuffing on the side.

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.

Steps:

• Rinse the chicken well in cold water. Place the chicken in a Dutch oven and barely cover with water.
• Tie the leeks, celery, parsley and thyme sprigs with a string to form a bouquet garni. Add it to the Dutch oven, then add the bay leaf, carrots, onion with cloves, peppercorns and salt. Bring to a boil, reduce heat to simmer and cook until chicken is tender, about 45 minutes. Skim the surface often to remove fat.
• Remove the chicken from the broth and keep warm while preparing the sauce. Reserve the broth.
• Melt the butter in a saucepan, add the flour, and mix well with a wire whisk over low heat. When blended, add 2 cups of the chicken broth, stir vigorously with the whisk. Bring to a boil and simmer for 10 minutes.
• Strain through a sieve and add cream, half and half, nutmeg, cayenne and lemon juice. Bring to a boil. Check for seasoning and simmer for 5 minutes.
• Serve one chicken quarter per person. Remove skin if desired, spoon a little of the sauce over the chicken and serve the remainder in a sauce boat. Serve with rice and the poached vegetables.

Steps:

• Place chicken in a large saucepan; add water and remaining ingredients, and bring to a boil.
• Reduce heat, and simmer, uncovered, for 5 minutes or until chicken is done.
• Remove from heat, let stand, uncovered, 20 minutes.
• Place chicken and poaching liquid in a large bowl; cover and chill, or, put just the chicken in freezer bags and freeze for another time.

Steps:

• In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
• While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I've found).
• In saucepan deglaze pan with wine.
• Don't get rid of those yummy brown bits--it gives this sauce flavor.
• Add garlic, cream of mushroom soup and milk; stir until creamy.
• Add cheese.
• When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
• Let cook for another 5 minutes.
• Serve with salad and garlic bread. Serves 4.
• You can also leave the rice separate and just put the chicken in the sauce--either way, it's your choice.