Try this Tea-Smoked-Chicken Salad with Ginger Vinaigrette recipe, or contribute your own.
Suggest a better descriptionTo smoke the chicken, you need a closed pot such as a Dutch oven or a roasting pan with a lid. Line the bottom of the pot with foil. Mix the tea, rice, sugar, and aromatics in a bowl, then spread the mixture right onto the foil. You will need a little rack above it for the chicken. Put the chicken legs in one layer on the rack, then put on the lid.
Preheat the oven to 400. Put the pot on the stove over high heat. Now you will have to depend upon your ear and your nose to tell you what's going on because you can't peek, or you'll lose the smoke. What you'll hear is the sugar starting to crackle, and you'll smell the tea and aromatics starting to smoke. Leave over high heat for about 2 minutes, then turn off the heat.
Put the pan in the oven and roast for about 10 minutes. This should be sufficient to give the chicken the traditional tea-smoked flavor. It's best to take the pot outdoors before you open it so you don't fill your kitchen with smoke. In any case, it is important to release the smoke somehow, near a vent or an open window, for example. Open the pot and remove the legs to a platter. Set the platter aside and let the chicken cool to room temperature. The burnt remains of the tea and sugar will be on the foil, waiting to be thrown away.
To cook the quail eggs, bring a small pot of water to a rolling boil. Put in the quail eggs and keep the water boiling for a minute and a half. Immediately remove them and submerge in a bowl of ice water. This gives you the kind of boiled egg I like, hard-cooked with a soft center.
To assemble the salad, put the greens in a big bowl and lightly salt and pepper them. Add 2 tablespoons of the vinaigrette, just enough to coast the leaves. Toss the leaves gently, and divide among 4-6 plates.
Place each chicken leg in its own little nest of greens, or, if you'd rather, shred the chicken. I like to garnish the plates with the quail eggs in their shells, but if you prefer, you can peel them. Drizzle a little vinaigrette over the chicken and serve.
To make the vinaigrette:
Combine the shallot and garlic in a small bowl with the vinegar. Add a little salt and pepper and let sit for about 5 minutes, then whisk in all the remaining ingredients.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 274 | ||
Calories from Fat: 119 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 151.9mg | 47 % | |
Sodium 255.4mg | 9 % | |
Potassium 114.8mg | 3 % | |
Total Carbohydrate 35.5g | 10 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 34.3g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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