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
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Azam Mughal
[email protected]Overall, I thought this dish was delicious. I would definitely make it again.
HELMUT EKANDJO
[email protected]I'm not sure I would make this dish again. It was a bit too much work for the end result.
Sbusiso Vilakazi
[email protected]This dish is a great way to change up your usual chicken routine. It's also a healthy and delicious option.
Asad Siddique
[email protected]I found this recipe to be a bit bland. I think it needed more spices.
Samshad Hussain
[email protected]This dish is a great way to use up leftover chicken. It's also a great way to impress your guests.
Dane-eka Guthrie
[email protected]I'm not a big fan of cilantro, but I still enjoyed this dish. The chicken is so flavorful that it doesn't need the cilantro.
Bernica October
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The chicken is fall-off-the-bone tender.
Juan Villanueva
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. It's a unique and delicious way to cook chicken.
Sanjeewa Gihan
[email protected]I love the combination of flavors in this dish. The tea, wine, and spices all come together perfectly.
shamshad rana
[email protected]This dish is a great way to impress your guests. It's sure to be a conversation starter.
yasir mahadi
[email protected]I thought the flavors were a bit too strong for my taste.
Dinithi Nawodya
[email protected]This recipe is a keeper! I will definitely be making it again.
uwu coco potato
[email protected]I've made this dish several times now and it's always a hit with my family and friends. It's a great way to use up leftover chicken.
carelyn Channel
[email protected]The chicken was a bit dry for my taste, but the sauce was delicious.
Abdulrhim Parwani
[email protected]I love how easy this dish is to make. Just a few simple ingredients and you have a restaurant-quality meal.
N.I.T TECH
[email protected]This tea-soaked drunken chicken is a real winner! The chicken is incredibly tender and flavorful, and the cilantro-scallion oil adds a delicious finishing touch.