Subj : Woolworth's Top 10 - 09
To : All
From : Dave Drum
Date : Tue Apr 02 2024 04:28 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tea-Poached Chicken, Rice & Greens
Categories: Poultry, Greens, Rice, Herbs, Vegetables
Yield: 6 servings
2 1/2 l (34 oz) water
55 g (2 oz) brown sugar
2 Star anise
1 Cinnamon stick
1 sl (thick) fresh ginger
pn Salt
4 Ceylon tea bags
2 kg (4.5 lb) whole chicken
280 g (10 oz) parboiled long-grain
- rice
1/4 Head cabbage; shredded
350 g (12 oz) green beans; sliced
- diagonally
200 g (7 oz) pak choi
20 g (3/4 oz) sesame seeds;
- toasted
MMMMM--------------------------DRESSING-------------------------------
3 tb Asian Everything soy sauce
2 tb Asian sesame oil
1/3 c Preserved poaching liquid
55 g (2 oz) brown sugar
Salt & fresh ground pepper
Bring the water, sugar, spices, ginger and salt to the
boil in a large saucepan. Add the tea bags and leave to
brew for 10 minutes. Remove the tea bags and discard.
Add the chicken, breast side down, and bring to the
boil. Reduce the heat, cover with a lid and simmer for
15 minutes. Turn off the heat and leave to poach for an
hour. Remove the chicken and reserve 1/3 cup poaching
liquid.
Meanwhile, cook the rice according to package
instructions and set aside. Stir-fry the cabbage and
beans until just cooked through, but still crunchy. Cook
the pak choi in the same way.
Simmer the dressing ingredients in a small pan until
slightly thickened and season to taste.
Portion the chicken and serve with the rice, beans,
cabbage and pak choi, drizzled with the dressing.
Published in Woolworth's Taste Magazine
Recipe by: TASTE Test Kitchen
Makes: 6 servings
RECIPE FROM:
https://taste.co.za
Uncle Dirty Dave's Archives
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... Confucius say: Question anything that starts "Obviously".
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