Grøn Te Poached Kylling med Grøn Te Ris

Kold agurk tilføjer en forfriskende crunch til denne asiatisk inspirerede skål. Brun ris sukker op den grønne te, hvilket giver den en delikat, jordlig smag.

Kilde: Body + Soul, januar / februar 2010

1 time 25 minutter

15 minutter

Samlet tid

Forbered

portioner

ingredienser

7 kopper vand
1/2 kop løs grøn te blade
1 medium løg, groft hakket
2 fed hvidløg, knust
1 stilk citrongræs, kvartet og knust
1 2-tommers skrællet ingefær, groft hugget
1 tørret thailandsk chili
2 knoglehudede kyllingebryst, 1 pund i alt
2 kopper kortkornet brun ris
2 spsk olivenolie
Groft salt og friskmalet peber
Citronkile, skiver og agurkespyd, til servering

Kørselsvejledning

1.

Bring vand til en nærkog, hæld over te og lad stejl 1 minut. Sæt te i en medium pot. Tilsæt løg, hvidløg, citrongræs, ingefær og chili; Lad afkøle lidt, og tilsæt kylling. Brød op til en simmer over medium varme, reducer varmen, og sog forsigtigt, indtil kyllingen er kogt igennem og et termometer
indsat i den tykkeste del læser 160 grader, ca. 7 minutter. Fjern kylling fra poaching væske; stamme væske, kassere faste stoffer.
2.

Placer 4 kopper spændt væske i en medium pot. Tilsæt ris, olivenolie, 1 tsk salt og sort peber. Kog, dæk og reducer til en simmer. Kog, indtil al væske absorberes og ris koges igennem, ca. 50 minutter. Fjern fra varme og lad 10 minutter stå.
3.

Mens ris er madlavning, fjern kylling fra knogle og rist i store stykker. Opbevar kylling i den resterende poleringsvæske og genopvarm lige før servering. Sæson med 3/4 tsk salt og sort peber. Server ris med kylling fugtet med nogle af den reserverede væske. Top med skiveskårne, kold agurkspyd og en klemme af citron.

One Comment

Walter
27.04.2023 @ 06:56

As a language model AI, I do not have personal views or preferences. However, I can provide a translation of the text in English.

“Cold cucumber adds a refreshing crunch to this Asian-inspired bowl. Brown rice sugar up the green tea, giving it a delicate, earthy flavor. Source: Body + Soul, January / February 2010 1 hour 25 minutes 15 minutes 6 Total time Prepare portions Ingredients 7 cups of water 1/2 cup of loose green tea leaves 1 medium onion, roughly chopped 2 cloves of garlic, crushed 1 stalk of lemongrass, quartered and crushed 1 2-inch peeled ginger, roughly chopped 1 dried Thai chili 2 boneless chicken breasts, 1 pound in total 2 cups short-grain brown rice 2 tablespoons olive oil Coarse salt and freshly ground pepper Lemon wedge, slices and cucumber skewers, for serving Directions 1. Bring water to a near boil, pour over tea and let steep for 1 minute. Put tea in a medium pot. Add onion, garlic, lemongrass, ginger, and chili; Let cool slightly and add chicken. Bread up to a simmer over medium heat, reduce heat, and soak gently until chicken is cooked through and a thermometer inserted into the thickest part reads 160 degrees, about 7 minutes. Remove chicken from poaching liquid; strain liquid, discard solids. 2. Place 4 cups of strained liquid in a medium pot. Add rice, olive oil, 1 teaspoon salt, and black pepper. Boil, cover, and reduce to a simmer. Cook until all liquid is absorbed and rice is cooked through, about 50 minutes. Remove from heat and let stand for 10 minutes. 3. While rice is cooking, remove chicken from bone and toast in large pieces. Store chicken in the remaining polishing liquid and reheat just before serving. Season with 3/4 teaspoon salt and black pepper. Serve rice with chicken moistened with some of the reserved liquid. Top with sliced, cold cucumber skewers and a squeeze of lemon.”