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Tea-smoked Chicken Bowl With Snow Peas And Cherry Tomatoes
A bowl using super tender chicken made super flavorful with a simple tea smoking process. Don't be daunted by the lengthy prep; it's almost all marinade time. Likewise, the long ingredient list is mostly making quick mixes, with some chopping but not too much.
Prep Time: 01:20
Cook Time: 00:15
Chicken and Marinade
1 large chicken breast half with bone and skin, approximately ounces
2 tablespoons sake
1 tablespoon coconut aminos or soy sauce
3 scallions, smashed with the flat of a knife
3 1/4 inch slices of ginger, smashed with the flat of knife
1 teaspoon whole fennel seeds, lightly pounded with the flat of a knife
2 whole cloves, lightly pounded with the flat of a knife
1 tablespoon loose black tea
2 tablespoons coconut sugar
rind of half an orange, peeled off in strips with a vegetable peeler
1/2 teaspoon ground cinnamon or cinnamon stick
1 teaspoon light salad oil (walnut is good)
1 teaspoon toasted sesame oil
1 teaspoon rice or cider vinegar
pinch coconut sugar
1 tablespoon soy sauce
1/2 head of chinese cabbage, wilted outer leaves removed, shredded
1 - 2 teaspoons peanut oil
4 ounces snow peas, strings removed
1/2 cup cherry tomatoes, halved
1 teaspoon minced garlic
1 teaspoon grated ginger
2 tablespoons chopped cilantro leaves; reserve stems and chop finely, keeping separate from leaves
2 tablespoons toasted chopped cashews
1 package seeds of harvest quinoa and brown rice mix
1Combine the marinade ingredients in a Ziploc bag. Add chicken and let marinate at least 1 hour and up to overnight.
2Prepare steamer: In pot large enough to hold steamer and close tightly, place approximately two inches of liquid, either water, broth, or a mix of broth and sake. Bring to a boil. Remove chicken from marinade and add to steamer basket. Cover tightly and steam 15-20 minutes, until chicken has just turned white throughout. Remove chicken to plate.
3While chicken steams, assemble tea-smoking ingredients and prep vegetables.
4Clean the steaming pot, then line completely with foil. Add the tea-smoking mixture. Crisscross two bamboo skewers or plain wooden chopsticks cut or broken to fit over the mixture; place chicken on top. Cover pot lid with foil, then place on pot; crimp the foil from pot and lid together so that as little smoke as possible will escape. Heat pot over high heat. You'll smell the smoke, and a small amount may escape, usually after about five minutes. Turn off the heat but let the chicken continue to smoke as you prepare the other ingredients.
5Mix the salad dressing ingredients in a medium bowl. Add the Chinese cabbage, toss, and let stand.
6Heat a large flat-bottomed pan over medium high heat. When pan is hot, add the oil. When oil is hot, add the snow-peas and stir-fry 1 minute. Add tomatoes and stir fry 30 seconds. Add garlic, ginger, and cilantro stems for an additional 30 seconds. Remove from heat.
7Prepare Seed of Change quinoa/rice mix according to package directions.
8Remove chicken from smoking pot. Press it with the heel of your hand; it should come right off the bone. Discard skin. Shred.
9Assemble individual bowls: Place rice in one fourth of the bowl. Place Chinese cabbage in another. Place stir-fried snow peas and tomatoes in another fourth, with chicken shred as the final quadrant. Sprinkle with chopped cilantro and toasted cashews.
Inspired by Nina Simonds' "Smoky Chicken Salad with Fresh Herb Dressing" in her cookbook, A Spoonful of Ginger.
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