Best Double Chicken Tea Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLACK TEA BRINED CHICKEN



Black Tea Brined Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time P1DT4h5m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup soy sauce
1/2 cup sliced fresh ginger
1/2 cup sugar
1/2 cup kosher salt, plus more for seasoning
Juice of 2 limes, plus the rinds
1 habanero chile, pierced with a knife
1 head garlic, cloves separated and smashed
1 onion, quartered
6 black tea bags
One 4-pound whole chicken
Freshly ground black pepper

Steps:

  • Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
  • Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
  • Preheat oven to 425 degrees F.
  • Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

DOUBLE CHICKEN TEA



Double Chicken Tea image

All this time you've been drinking tea made out of dried twigs and leaves, when you could've been drinking tea from bones and meat. This is very concentrated version of what our parents would've called "chicken bouillon." Whether you're looking to enjoy a chicken in liquid form, or to crush that cold, or maybe your soul just needs a warm hug, I hope you give this a try soon. Serve with hot buttered crackers if desired!

Provided by Chef John

Categories     Chicken Stock

Time 9h15m

Yield 10

Number Of Ingredients 9

2 (4.5 pound) whole chicken
3 large carrots, peeled and cut into 2-inch pieces
3 ribs celery, cut into 2-inch pieces
2 yellow onions, roughly chopped
4 cloves garlic, unpeeled and halved
2 small bay leaves
10 whole black peppercorns
7 quarts cold water, or as needed
kosher salt to taste

Steps:

  • Slice breast meat off the chickens by cutting along either side of each breastbone, across the ribcage and down to the wing joints. Cut off the meat and save for another meal, reserving skin for chicken tea.
  • Transfer whole chickens and skin from breasts into 1 extra large, or 2 standard (5 1/2- to 6-quart) pots. Divide carrots, celery, and onions between the pots, followed by garlic, bay leaves, and peppercorns. Fill each pot to the top with cold water.
  • Place pots over medium-high heat and bring to a boil, watching carefully. Immediately reduce heat to low. Skim off any foam from the tops with a spoon. Adjust heat to maintain a very gentle simmer where only small bubbles poke up through the surface. Continue to let simmer for 8 to 12 hours.
  • Use a slotted spoon to transfer the solids into a strainer set over a large bowl; discard chunks and pour strained broth back into a pot. Combine all the liquid into one pot. Strain broth again through a fine-mesh strainer into whichever pot was emptied.
  • Bring to a boil over medium-high heat, skimming fat from the top; boil until reduced by half. Turn off heat and season with salt, tasting and adjusting as needed.
  • Strain broth through a cheesecloth or nut milk bag into a container. Serve steaming hot in a pot as you would tea, or let cool and refrigerate until ready to serve.

Nutrition Facts : Calories 892.2 calories, Carbohydrate 3 g, Cholesterol 306.5 mg, Fat 61.6 g, Fiber 0.9 g, Protein 76.4 g, SaturatedFat 17.6 g, Sodium 336.4 mg, Sugar 1.3 g

CHICKEN & DOUBLE JASMINE RICE



Chicken & Double Jasmine Rice image

This is my favorite chicken dish. The flavor is outstanding and the chicken is moist. I really had a hard time finding a rice that had good flavor. I found this small bag at the store, brought it home, made rice, and WOW was I hooked. On the back of one of my bags was this recipe.

Provided by deb baldwin

Categories     Chicken

Time 50m

Number Of Ingredients 8

1 dynasty jasmine tea bag (i have used green tea)
1 1/2 c hot water
1 chicken bouillon cube
1 Tbsp butter
8 chicken thighs, skinless and excess fat removed
1/2 c chopped onion
3/4 c imperial dragon jasmine rice
1/8 tsp black pepper

Steps:

  • 1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
  • 2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
  • 3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
  • 4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.

DOUBLE LEMON CHICKEN



Double Lemon Chicken image

The universally loved crispy chicken - from Austrian schnitzel to Korean fried chicken to the westernized lemon chicken that you'd get at your local Chinese restaurants - is found in multiple corners of the world, and is therefore served on many tables. That lemon chicken is the inspiration for this dish, where a sweet lemony sauce coats crispy fried chicken pieces. This Middle Eastern version uses a cheater's preserved lemon paste and plenty of fresh lemon to brighten it up. You'll make a little more preserved lemon paste than you need; use it for salad dressing, toss it with roasted vegetables, or swirl it into soups. Serve this dish with some lightly cooked greens and plain white rice.

Provided by Yotam Ottolenghi

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 21

2 medium egg whites (About 2 ounces/60 grams) (save the yolks for another use)
2 tablespoons soy sauce
2 tablespoons cornstarch (cornflour)
Salt and black pepper
4 large boneless, skinless chicken breasts
1/3 cup/80 milliliters neutral oil, such as sunflower oil
1 spring onion, trimmed and finely sliced at an angle
1 tablespoon (about 5 grams) roughly chopped cilantro (coriander) leaves
2 tablespoons lemon juice (from 1 to 2 lemons)
1 large unwaxed (or well-scrubbed) lemon (about 4 ounces/150 grams), ends trimmed and discarded, then cut into 1/4-inch / 1/2-centimeter-thick rounds, seeds (pips) removed
1/4 cup/60 milliliters lemon juice (from 2 lemons)
2 teaspoons flaky sea salt
3 cups/700 milliliters chicken stock
1 1/2 tablespoons/25 grams unsalted butter
2 garlic cloves, peeled and minced
1 tablespoon superfine sugar (caster sugar), or granulated sugar
1/8 teaspoon ground turmeric
1 1/2 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle
1 1/2 tablespoons cornstarch (cornflour)
2 tablespoons lemon juice (from 1 to 2 lemons)
Salt and black pepper

Steps:

  • Prepare the chicken: In a large bowl, whisk together the egg whites, soy sauce, cornstarch (cornflour), 1/2 teaspoon salt and a good grind of pepper just until there aren't any lumps, about 30 seconds. Working one breast at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken evenly so it's a scant 1/2-inch/1-centimeter thick. Transfer to the egg white bowl and continue with the remaining. Stir everything together gently to coat, and refrigerate to marinate for at least an hour (or overnight if you're getting ahead).
  • Meanwhile make the preserved lemon paste: Add all the ingredients to a small, lidded saucepan set over medium-high heat. Bring to a simmer, then lower the heat to medium-low, cover and cook for 12 to 14 minutes, or until the rinds start to look translucent and the juice has reduced by about half. Set aside to cool slightly, then transfer everything to a small food processor and blitz until you have a smooth, spreadable paste. (You should have about 1/4 cup.) Set aside 3 tablespoons for the sauce, then store the rest in a sealed container in the fridge for up to 4 weeks.
  • Make the sauce: Add the 3 tablespoons preserved lemon paste, the stock, butter, garlic, sugar, turmeric and half the cumin to a medium saucepan, then place it over medium-high heat. Bring to a boil, then cook, stirring occasionally, for 15 minutes, until reduced by about a third. Measure out roughly 3 tablespoons of the sauce into a small bowl, then add the cornstarch (cornflour) and whisk until there are no lumps. Whisk this back into the sauce pot and cook for 1 minute, whisking continuously, until smooth and thickened slightly. Remove from the heat.
  • Heat the oil in a large high-sided frying pan over a medium-high heat. Once hot (a sprinkle of cornstarch dropped into the oil should sizzle right away), fry two of the chicken breasts for 3 minutes per side, or until nicely browned and just cooked through. It should release easily from the skillet with a little help from a metal spatula. Transfer to a paper towel-lined plate and continue with the remaining 2 breasts. It might spit, so turn down the heat if needed. Wipe out the frying pan, add the sauce and bring to a simmer over medium-high heat. Add back all the chicken breasts and cook for just 3 minutes, gently turning them halfway. Remove from the heat and stir in the 2 tablespoons of lemon juice.
  • Transfer the chicken breasts (cut them into strips, if you like) to a large serving platter with a lip and pour the sauce all over. Sprinkle with the remaining cumin. In a small bowl, toss together the spring onion, cilantro and remaining 2 tablespoons of lemon juice, and spoon this all over.

Related Topics