Chicken Broth:
8 cups water
8 green tea bags1 Cornish hen, halved
½ onion, diced
Salt
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
Salt
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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