Tea Poached Chicken Over Grain Bowl Recipes

GREEN TEA-POACHED CHICKEN

Steps:

• Bring 4 cups water to a boil in a high-sided skillet. Add tea bags. Steep for about 5 minutes; remove and discard tea bags. Reduce heat to medium and add chicken, lemon slices, and sea salt. Cover and cook until the chicken's internal temperature reaches 165 degrees F (74 degrees C), 18 to 20 minutes.
• Combine parsley, lemon juice, olive oil, garlic, and 1 tablespoon water in a food processor and puree until very smooth. Serve chicken warm, topped with parsley mixture.

EASY TEA-POACHED CHICKEN WITH RICE

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.

TEA-POACHED CHICKEN OVER GRAIN BOWL

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.

GREEN TEA POACHED CHICKEN WITH GREEN TEA RICE

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.