Take a Bow, Part Three

Part Three: Something In The Air

So the Red Bird was wonderful--full of flavor, and all that--but I was still thinking of tea-poaching when I walked into Whole Foods and their air-chilled bone-in chicken breasts were on sale. I had seen the air-chilled chicken around but had yet to buy it, thinking it was just overpriced chicken.

Wrong.

(Ginger) Tea-Poached Chicken:

1 bone-in chicken breast, skin and fat removed
4-5 slices fresh ginger, peeled
1 cup water
1 teaspoon sesame oil

Place ginger and water in saucepan, heat to boiling, cover and simmer 10-15 minutes. Strain tea and combine 1/4 cup of tea and 1 teaspoon sesame oil in skillet, bring to boil. Rinse chicken, add to pan and cover. Reduce flame to low setting and simmer for fifteen minutes (ten if you're using air-chilled chicken), then turn off burner and let chicken sit in the pan for another ten to fifteen minutes or until done. Remove chicken to heated plate, strain poaching liquid and spoon over chicken.

This was great with jasmine rice and green beans.

As to the air-chilled chicken: Word. I'm going to use that for the Sopa di Lima next time (see "Cluck, Cluck") and not reduce the chicken stock, since the chicken is--you should excuse the expression--so chicken-y. Why? Must be something in the air. I'm not asking.

But don't worry, Mollie Stone's: I still love your chicken.

©2010, 2014 Laynie Tzena.