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Tea Smoking
Technique
Tea Smoked Duck with
Roasted Scallion Sweet Potatoes
Tea Smoked
Chicken Breast with Celery Rice
Seared Snapper with Tea Smoked Shrimp Potatoes
Asian Chicken Club
Norman Van Aken's Lapsang Souchong Tea and Shallot Stuffed Salmon
WINE NOTES
Hunt Cellars Sangiovese: “Cal-Itals” are the unsung heroes of American
wine. Many Italian immigrants brought grapes from their family vineyards
in the 19th century aside from zinfandel. They are some of the
oldest vines in the US -- older vines mean more complex grapes and wines.
This is a very versatile wine with dark notes of cranberries and
butterscotch with a hint of strawberry. A great compliment to smoked
foods, especially game.
Pierre Matrot Mersault: White
burgundies, which are chardonnay, can pair well with rich foods and smoked
foods. Mersault usually exhibits aromas of burnt buttered rolls and
roasted hazelnuts. The palate continues with golden apples, smoke and rich
minerality. White burgundies are very adaptable, especially with foods
with complex preparations. The half bottle makes it ideal for first or
second courses in multi-course situations. |
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Tea
Smoked Chicken Breast
with Celery Rice
Serves 4
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4 free-range or organic
chicken breasts, skin off
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1 quart sweet sea water (made
with about 1/2 cup each of sugar and kosher salt)
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1 tablespoon minced garlic
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1 teaspoon minced ginger
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1 cup celery, cut into
1/4-inch dice
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3 cups leftover cooked
jasmine rice
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1 tablespoon naturally brewed
soy sauce
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1 recipe Tea Smoking Mixture
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Kosher salt and freshly
ground black pepper
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Grapeseed or canola oil for
cooking
Place the chicken in a large
container filled with the sweet sea water and brine overnight. Remove from
brining liquid and pat dry with paper towels. In a prepared wok or smoker,
smoke chicken for 45 minutes. Dice two chicken breasts (the others are for
a fantastic Asian Chicken Club, below) into 1/4-inch dice. In a wok or
sauté pan coated lightly with oil over high heat, sauté the garlic and
ginger until soft, then add the chicken and celery. Cook through, about 3
to 4 minutes. Add the rice, heat through, and add naturally brewed soy
sauce. Season lightly with kosher salt and freshly ground black pepper to
taste. Plate in a large bowl.
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