Tea steamed chicken with vegetables
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Tea steamed chicken with vegetables calories by ingredient
Introduction
A smoky dark tea or chai gives balance to the sweeter flavors of ginger and fruit juice. The longer you marinate the meat, the sharper and more satisfying the contrast. A smoky dark tea or chai gives balance to the sweeter flavors of ginger and fruit juice. The longer you marinate the meat, the sharper and more satisfying the contrast.Number of Servings: 2
Ingredients
-
Marinade
1 tbsp black bean sauce
1 tsp soy sauce
2 tbsp fresh orange juice
2 cloves garlic, grated
2 tbsp fresh ginger, grated
2 tbsp fresh cilantro, minced
1 scallion, white part and 1/2 inch of green, minced
For the meal
1 boneless skinless chicken breast (about 3/4 lb)
1 lb mixed Chinese vegetables
Tea Broth
1 1/2 tbsp loose dark smokey tea
2 scallions, white part and 1 inch of green, sliced
1 tbsp fresh ginger, grated
2 garlic cloves, crushed
2 tsp Chinese five spice powder
1 tbsp cornstarch
Directions
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.