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.
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|Serving Size: 1 Serving (1751g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 617 (24%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 11.6g||58 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 32.1g|
|Cholesterol 585.7mg||180 %|
|Sodium 1913.4mg||66 %|
|Potassium 3812.7mg||100 %|
|Total Carbohydrate 236.5g||70 %|
|Dietary Fiber 15g||60 %|
|Sugars, other 221.5g|
|Protein 240.8g||344 %|
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Calories per serving: 2582
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