Tea-poached chicken with asparagus salad

Use strong black tea to add a new dimension to poached chicken.

Recipe «Tea-poached chicken with asparagus salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2L water, 2 whole star anise, 60g brown sugar, 4 good-quality black tea bags, such as orange pekoe, 6 small chicken breast fillets, trimmed , 750ml water, extra, 430g SunRice Japanese Style Sushi Rice, 80ml sushi seasoning , 2 1/2 tbsp soy sauce, 2 tsp sesame oil, 2 bunches asparagus, steamed, halved, 120g mixed baby Asian salad leaves, Toasted sesame seeds, to serve.

Ingredients:

• 2L water 
• 2 whole star anise 
• 60g brown sugar 
• 4 good-quality black tea bags, such as orange pekoe 
• 6 small chicken breast fillets, trimmed 
• 750ml water, extra 
• 430g SunRice Japanese Style Sushi Rice 
• 80ml sushi seasoning 
• 2 1/2 tbsp soy sauce 
• 2 tsp sesame oil 
• 2 bunches asparagus, steamed, halved 
• 120g mixed baby Asian salad leaves 
• Toasted sesame seeds, to serve 

Instructions

1. Bring water, star anise and half the sugar to boil in a deep frying pan over medium heat. Season. Add tea bags. Set aside for 10 minutes to infuse. Discard tea bags. Bring to boil over medium heat. Reduce heat to low. Add chicken. Simmer, turning once, for 15 minutes. Transfer to a plate, reserving 2 tablespoons liquid. Set aside for 10 minutes to rest.
2. Bring the extra water to boil in a saucepan over high heat. Add rice. Cover. Reduce heat to low. Cook for 15 minutes or until tender. Set aside, covered, for 10 minutes. Use a fork to fold in the sushi seasoning.
3. Meanwhile, combine soy sauce, sesame oil, reserved poaching liquid and remaining sugar in a small jug.
4. Thickly slice the chicken. Serve with rice, asparagus and salad leaves. Drizzle over the dressing and sprinkle the sesame seeds.