Tuesday, May 24, 2011

Green Tea Chicken and Rice with Green Garlic Sauce

I love drinking tea, but lately I've been drinking coffee. Plus, I like drinking oolong tea more than green tea. My husband bought a box of green tea awhile ago. He's not a fan of drinking tea, but he thought he should start. Well, the box of tea was still on the counter unopen so I decided to use it in some of my recipes. I came up with this cold green tea chicken recipe from this one chinese restaurant in China Town in Honolulu. I ordered this chicken dish that was served cold and plain with a green garlic sauce. It was delicious and taste just like home. I was inspired to make this recipe with a twist.

Chicken Broth:
8 cups water
8 green tea bags
1 Cornish hen, halved
½ onion, diced
Ice bowl water

Green Garlic Sauce:
2 clove garlic, finely minced (try 1 clove to begin with first)
2 tsp grated ginger
Handful of cilantro leaves
1 Tbsp olive oil

2 cups uncooked rice, rinsed well

Bring 8 cups water to a boil and add the 8 tea bags. Let steep for 1-2 minutes. Turn off heat and let cool.

Meanwhile, start on the green garlic sauce. Put the minced garlic, ginger, and cilantro in a mortar and pestle. Pound until cilantro have broken down. Add oil and pinch of salt to taste. Mix well and set aside. (add sriracha sauce and fish sauce for a spicy green and red sauce)

Add Cornish hen to the pot of green tea and bring to a boil. Skim off any fat foam that floats on top. Once it boils, add the diced onions and salt to taste. Simmer for about 30 minutes or until hen is fully cooked. Take out the Cornish hens and put them in the ice bowl water for about 1 minute. Take hen out and set it aside to dry.

Make stove top rice as you usually would, but replace plain water with the green tea chicken broth. Once rice is done, fluff and serve with cold green tea chicken and green garlic sauce.

my green garlic sauce was very garlicy and the rice infused with the green tea....
and the cold chicken....yummmm oh!!


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