MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tea-Poached Chicken, Rice & Greens
 Categories: Poultry, Greens, Rice, Herbs, Vegetables
      Yield: 6 servings
 
  2 1/2 l  Water (34 oz)
     55 g  Brown sugar (2 oz)
      2    Star anise
      1    Cinnamon stick
      1 sl Fresh ginger; thick
      1 pn Salt
      4    Ceylon tea bags
      2 kg Whole chicken (4-1/2 lb)
    280 g  Parboiled long-grain rice
           - (10 oz)
    1/4    Head cabbage; shredded
    350 g  Green beans (12 oz);
           - sliced diagonally
    200 g  Pak choi (7 oz)
     20 g  Sesame seeds (3/4 oz);
           - toasted

MMMMM--------------------------DRESSING-------------------------------
      3 tb Asian Everything soy sauce
      2 tb Asian sesame oil
    1/3 c  Preserved poaching liquid
     55 g  Brown sugar (2 oz)
           Salt & fresh ground pepper
 
  Bring the water, sugar, spices, ginger, and salt to the boil in a
  large saucepan. Add the tea bags and leave to brew for 10 minutes.
  Remove the tea bags and discard. Add the chicken, breast side down,
  and bring to the boil. Reduce the heat, cover with a lid and simmer
  for 15 minutes. Turn off the heat and leave to poach for an hour.
  Remove the chicken and reserve 1/3 cup poaching liquid.
  
  Meanwhile, cook the rice according to package
  
  instructions and set aside. Stir-fry the cabbage and beans until
  just cooked through, but still crunchy. Cook the pak choi in the
  same way.
  
  Simmer the dressing ingredients in a small pan until slightly
  thickened and season to taste.
  
  Portion the chicken and serve with the rice, beans, cabbage, and
  pak choi, drizzled with the dressing.
  
  Published in Woolworth's Taste Magazine
  
  Recipe by TASTE Test Kitchen
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
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