Tea-smoked chicken salad
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Tea-smoked chicken salad
  Chicken    Salad    Poultry    Vegetables    Grains  
Last updated 6/12/2012 1:26:19 AM. Recipe ID 60670. Report a problem with this recipe.
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      Title: Tea-smoked chicken salad
 Categories: Salads, Poultry, Grains, Vegetables, Fruits
      Yield: 4 Servings
 
    1/2 ts Salt
    1/4 ts Szechuan peppercorns,
           Crushed*
    1/8 ts Granulated sugar
    1/8 ts Ground ginger
     10 oz Skinless boneless chicken
           Thighs
      1 md Scallion, quartered
      3 sl Pared fresh ginger root
      2 cl Garlic, crushed
    1/2 c  Uncooked, regular long-grain
           Rice
      2 tb Firmly packed light or dark
           Brown sugar
      1 tb Plus 1 1/2 tsp. Lapsang
           Souchong tea leaves*
    1/2    Cinnamon stick
      3    3 1/2" x 1/2" strips orange
           Zest**
      4 c  Torn lettuce leaves
  1 1/2 c  Drained, canned, sliced
           Water chestnuts
      3 tb Low-sodium chicken broth
      2 tb Fresh lemon juice
      1 tb Peanut oil
      1 md Papaya, pared, seeded and
           Diced
 
  In small bowl, combine salt, peppercorns, granulated sugar and ground
  ginger; rub into chicken.  Place scallion, ginger root and garlic on
  top of chicken; refrigerate, covered, 1 hour.
  
  Set a steamer rack or round baking rack into large saucepan; add 1-2
  inches water, being careful that water does not reach top of rack.
  Spray large heat resistant plate with nonstick cooking spray (plate
  should fit into saucepan).
  
  Bring water in saucepan to a boil; reduce heat.  Place chicken with
  scallion, ginger root and garlic, along with any accumulated juices,
  on prepared plate; set plate on rack. Cook chicken over simmering
  water, covered, 5 minutes, until almost cooked through. Remove
  chicken and rack from saucepan; discard liquid in saucepan.
  
  Spray same rack with nonstick cooking spray; transfer chicken to rack,
  discarding scallion, ginger root and garlic.
  
  Line same saucepan with foil.  Sprinkle foil with rice, brown sugar
  and tea leaves; add cinnamon stick and orange zest. Place saucepan
  over medium heat; cook until mixture begins to smoke. Set prepared
  rack into saucepan; cook, covered, 12 minutes, until chicken is
  cooked through. Remove chicken from saucepan; set aside to cool.
  
  While chicken is cooling, in large bowl, combine lettuce,
  waterchestnuts, broth, lemon juice and oil, tossing well to coat
  thoroughly; divide evenly among 4 plates. Slice cooled chicken;
  arrange 1/4 of the chicken and papaya on each portion of salad.
  
  *Szechuan peppercorns and Lapsang Souchong tea leaves can be
  purchased in Asian food stores or the Asian food sectin of some
  supermarkets. If loose tea leaves are not available, use three tea
  bags and open to release leaves, discarding bag.
  
  **The zest of the orange is the peel without any of the pith (white
  membrane).  To remove zest from orange, use a zester or vegetable
  peeler; wrap orange in plastic wrap and refrigerate for use at
  another time.
  
  EACH SERVING PROVIDES: 3/4 fat; 1/2 fruit, 2 vegetables; 2 proteins;
      1/2    bread
  
  PER SERVING: 186 calories; 16g protein; 7g fat; 17g carbohydrate; 68mg
  calcium; 349mg sodium; 59mg cholesterol; 1g dietary fiber
 




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Recipe ID 60670 (Apr 03, 2005)

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