Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups short-grain brown rice
- 2cups Shaoxing wine (or dry sherry)
- 5unflavored black tea bags (such as English breakfast)
- 3tablespoons kosher salt, plus more for seasoning
- 3tablespoons turbinado sugar
- 1(5-inch) piece ginger, scrubbed and thinly sliced
- 1tablespoon whole black peppercorns
- 4boneless, skinless chicken breasts (about ½ pound each)
- ½cup coarsely chopped cilantro, leaves and tender stems
- ½cup coarsely chopped scallions
- ½cup safflower or other neutral oil
- 1tablespoon lime juice
- Black pepper
Nutritional analysis per serving (4 servings)
932 calories; 35 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 73 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 57 grams protein; 1147 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, combine rice and 2¼ 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.
- Step 2
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 ½ pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
- Step 3
Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
- Step 4
Slice chicken and serve with brown rice and cilantro-scallion oil.
Private Notes
Comments
I'm worried about this recipe being tagged as gluten-free. I have celiac disease and do a lot of Chinese cooking, but shaoxing wine is almost never gluten-free. It typically contains wheat added to the rice wine. Even though some may insist fermentation breaks down gluten, it still causes reactions in those with celiac or a gluten intolerance, and listing this as a gluten-free recipe is dangerously misleading for those who may not know better. (Dry sherry, though, is usually gluten-free.)
I ended up with dry, odd-color hunks of chicken that tasted weird, and an oil that didn’t add much. Won’t be making this again.
The chicken was much more flavourful when soaked in the (strained) broth overnight, even more so after a couple of days. The scallion-cilantro oil was a delicious finishing touch. I opted for soba noodles cooked in the broth in place of the rice. I will definitely make this again.
Does the overnight soaking in the marinade happens before or after poaching?
Great idea to use the sous vide Nathalie. Dish was divine. Did as you did by making half the poaching liquid (without any water). Also made the scallion cilantro oil right after I put the chicken in with the sous vide so it had awhile to marinate and I think that made a difference. Had it with farro because I had some left over. Definitely will make this again!
This recipe works exceptionally well when the chicken is cooked sous vide in bags with the liquid. Just portion out the liquid into vacuum bags with the chicken, vacuum and seal, and let it sit in the fridge in bags for 24 hours before cooking (it’s possible the food safety mavens will suggest sealing after it it marinates). Doing this requires a chamber vacuum sealer to seal the chicken in with the poaching liquid, which can now be obtained very affordably.
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