Chicken Breasts Poached In Earl Grey Tea Food

HOW TO MAKE PERFECTLY POACHED CHICKEN BREASTS

Steps:

• Gather the ingredients.
• Place the chicken breasts in the bottom of a small, heavy-bottomed pot. Make sure they fit in a single layer. Cover the chicken with broth or water. Add the herbs and bay leaf.
• Begin heating the pot over medium heat, giving the liquid an occasional stir. Once the water temperature reaches 175 to 180, reduce the heat to low so that the water maintains this temperature.
• Partly cover with the pot lid and cook for 10 minutes.
• Turn off the heat completely and allow the chicken to remain in the hot liquid for about 15 minutes or until the internal temperature of the breasts reaches 155 F.
• Remove and slice or shred the chicken. The meat should be cooked through and opaque throughout.
• Serve and enjoy.

CHICKEN BREASTS POACHED IN EARL GREY TEA

Steps:

• Season chicken with 1/4 teaspoon salt and pepper; set aside.
• Pour 6 cups water in a pot, cover and bring to a boil over high heat.
• Remove boiling water from heat, set aside to let cool for 30 seconds, then drop in tea bags, 2 teaspoons salt, 1/4 teaspoon pepper and halved shallot. Cover and set aside to let steep for 1 minute.
• Remove tea bags, return to heat and add chicken; bring to a boil.
• Remove from heat, cover and set aside to let chicken cook in the hot tea infusion off of the heat until just cooked through, 20 to 25 minutes. Using a slotted spoon, transfer chicken to a plate; cover and keep warm.
• Strain cooking liquid and reserve 1 cup; discard solids and remaining cooking liquid.
• Heat oil in a small saucepan over medium heat.
• Add chopped shallots and lemon juice. Cook until fragrant, 2 to 3 minutes, then add reserved 1 cup cooking liquid and bring to a boil. Cook until shallots are tender, about 2 minutes.
• Season to taste, then remove from heat and stir in parsley.
• To serve, slice chicken breasts and transfer to plates. Pour over the hot sauce and serve immediately.

PLUMS POACHED IN EARL GREY TEA

Steps:

• Pour the 6 cups of water into a large saucepan and bring it to a rolling boil. Remove from heat.
• Add the tea bags, cover and steep for 10 minutes.
• Remove the tea bags, place the pan back over high heat and bring back to a boil.
• Stir in sugar and lemon juice. Stir until the sugar is dissolved.
• Reduce the heat to medium low. The liquid should just be simmering, add the plums and poach until tender. The amount of time will vary from 1 minute to longer depending on the size and ripeness of the fruit.
• Remove the plums from the liquid and set aside to cool.
• Continue to simmer the liquid until it is the consistency of a light syrup.
• To serve:.
• Place the plums into small dessert bowls and ladle some of the poaching liquid.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.