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
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
POACHED CHICKEN
Gently simmered with onion and garlic, this chicken becomes moist and tender as it absorbs the subtly flavored broth.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 6 cups
Number Of Ingredients 4
Steps:
- Place chicken, breast side down, onion, garlic, and salt in a large pot. Cover with water. Bring to a boil. Cover, reduce heat, and simmer for 40 minutes. Remove chicken from pot, reserving 1/2 cup cooking liquid. Let chicken stand until cool enough to handle. Shred meat, and mix with reserved cooking liquid.
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