Tea steamed chicken with vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Marinade1 tbsp black bean sauce1 tsp soy sauce2 tbsp fresh orange juice2 cloves garlic, grated2 tbsp fresh ginger, grated2 tbsp fresh cilantro, minced1 scallion, white part and 1/2 inch of green, mincedFor the meal1 boneless skinless chicken breast (about 3/4 lb)1 lb mixed Chinese vegetables Tea Broth1 1/2 tbsp loose dark smokey tea2 scallions, white part and 1 inch of green, sliced1 tbsp fresh ginger, grated2 garlic cloves, crushed2 tsp Chinese five spice powder1 tbsp cornstarch
In a mixing bowl, combine all of the ingredients for the marinade. Transfer to a deep glass or earthen ware baking dish. Add the chicken and vegetables, and turn to coat. Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours, turning occasionally.
To make the broth combine the tea, scallions, ginger, garlic, and five spice powder in a deep sauce pan or a wok. Place a rack in the pan and add water up to an inch below the rack. If the tines of the rack are large enough for the food to slip through, spread tin foil over it. Bring to a boil over medium high heat. Place chicken on rack, cover, lower the heat to medium, and steam until meat is no longer pink and juices run clear. Remove and keep warm.
Place vegetables on rack and cover. Steam until crisp tender. Transfer to a plate with the chicken.
Using a fine sieve strain the broth into a small sauce pan. In a small bowl, stir the cornstarch into three tablespoons of water then stir mixture into sauce pan. Heat over medium high, stirring constantly until it thickens. Pour over chicken and vegetables and serve over rice.
Can be made vegetarian by substituting firm tofu.
Number of Servings: 2
Recipe submitted by SparkPeople user WALKERTXKITTY.
To make the broth combine the tea, scallions, ginger, garlic, and five spice powder in a deep sauce pan or a wok. Place a rack in the pan and add water up to an inch below the rack. If the tines of the rack are large enough for the food to slip through, spread tin foil over it. Bring to a boil over medium high heat. Place chicken on rack, cover, lower the heat to medium, and steam until meat is no longer pink and juices run clear. Remove and keep warm.
Place vegetables on rack and cover. Steam until crisp tender. Transfer to a plate with the chicken.
Using a fine sieve strain the broth into a small sauce pan. In a small bowl, stir the cornstarch into three tablespoons of water then stir mixture into sauce pan. Heat over medium high, stirring constantly until it thickens. Pour over chicken and vegetables and serve over rice.
Can be made vegetarian by substituting firm tofu.
Number of Servings: 2
Recipe submitted by SparkPeople user WALKERTXKITTY.
Nutritional Info Amount Per Serving
- Calories: 384.3
- Total Fat: 1.8 g
- Cholesterol: 82.5 mg
- Sodium: 827.8 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 2.8 g
- Protein: 37.0 g
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