Tea Smoked Chicken Breast with Succotash Rice Salad

1 servings

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Tea Smoked Chicken Breast with Succotash Rice Salad Ingredients

FOR THE CHICKEN BREAST	1/3 c Mayonnaise
4 Boneless chicken breasts	2 ts Dijon mustard
1/4 c Brandy	2 ts Lemon juice
1/4 c Orange juice	2 ts Sugar
1/4 c Olive oil; (or any other	A splash of chilli sauce
; marinade)	1 Red pepper
1 sm Hand wood chips	2 c Frozen corn
FOR THE SUCCOTASH RICE SALAD	1/2 bn Spring onions
1 c Long grain rice

Instructions for Tea Smoked Chicken Breast with Succotash Rice Salad

Marinated Chicken: Marinate the chicken breasts in brandy, orange juice and oil for several hours or overnight. Soak the wood chips in water for about an hour. Drain the wood chips and place at the bottom of an electric wok. Sprinkle over the tea leaves and place the metal grill into the wok making sure the tea does not touch it. Drain the chicken breast and place skin side up onto the grill. Turn the wok onto high and cover with close fitting lid. When the tea starts to smoke turn the wok down a little and continue to cook for 1/2 hour or until the juices of the chicken run clear. Succotash Rice Salad: Cook rice in the rice cooker, following the manufacturers instructions. Mix mayonnaise, mustard, lemon juice, sugar and chilli sauce together, toss through warm rice and then cool quickly in the refrigerator. Cook corn in boiling UNSALTED water till tender and drain, chill then add to rice. De-seed and chop red pepper and slice spring onions. Add to the rice mixture and taste for seasoning. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized