Tea Smoked Chicken Breast
 with Celery Rice

Serves 4 

• 4 free-range or organic chicken breasts, skin off

• 1 quart sweet sea water (made with about 1/2 cup each of sugar and kosher salt)

• 1 tablespoon minced garlic

• 1 teaspoon minced ginger

• 1 cup celery, cut into 1/4-inch dice

• 3 cups leftover cooked jasmine rice

• 1 tablespoon naturally brewed soy sauce

• 1 recipe Tea Smoking Mixture

• Kosher salt and freshly ground black pepper

• 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.

©2006 Ming Tsai