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Tea-poached chicken with asparagus salad
Tea-poached chicken with asparagus salad
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate poached chicken with robust black tea infusion.
Ingredients:
  • 2L (8 cups) water
  • 2 whole star anise
  • 60g (1/3 cup, lightly packed) brown sugar
  • 4 good-quality black tea bags, such as orange pekoe
  • 6 small (about 1.2kg) chicken breast fillets, trimmed
  • 750ml (3 cups) water, extra
  • 430g (2 cups) Japanese Style Sushi Rice
  • 80ml (1/3 cup) sushi seasoning
  • 52.50 gm soy sauce
  • 2 tsp sesame oil
  • 2 bunches asparagus, steamed, halved
  • 120g mixed baby Asian salad leaves
  • Toasted sesame seeds, to serve
Instructions:
  • In a deep frying pan over medium heat, combine water, star anise, and half of the sugar. Season, add tea bags, and let it infuse for 10 minutes. Remove tea bags, bring to a boil, then reduce heat to low. Add chicken and simmer for 15 minutes, turning once. Transfer chicken to a plate and let it rest for 10 minutes, reserving 2 tablespoons of liquid.
  • 1. In a saucepan, bring the additional water to a rolling boil over high heat, then stir in the rice. Cover the pot, reduce heat to low, and simmer for 15 minutes until the rice is tender. Let it sit covered for an additional 10 minutes. Finally, fluff the rice with a fork and gently mix in the sushi seasoning.
  • Mix together soy sauce, sesame oil, reserved poaching liquid, and the rest of the sugar in a small jug.
  • Slice the chicken into thick pieces and plate alongside rice, asparagus, and salad leaves. Drizzle the dressing over the dish and sprinkle with sesame seeds.

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