TEA-SOAKED DRUNKEN CHICKEN WITH CILANTRO-SCALLION OIL

Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil image

Number Of Ingredients 12

1 1/2 cups black rice
2 cups Shaoxing wine (or dry sherry)
5 bags unflavored black tea bags (such as English breakfast)
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons turbinado sugar
1 piece (5-inch) piece ginger, scrubbed and thinly sliced
1 tablespoon whole black peppercorns
4 pieces skinless chicken breasts (about 1/2 pound each)
1/2 cup coarsely chopped cilantro, leaves and tender stems
1/2 cup coarsely chopped scallions
1/2 cup safflower or other neutral oil
1 tablespoon lime juice

Steps:

In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.
As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.
Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.
Slice chicken and serve with brown rice and cilantro-scallion oil.