And it is so good for you! Healthy and delicious are two words that can be in the same sentence. I went to the Wholefoods Wellness Club’s cooking class in Tribeca this week to cook some chicken Asian style. What a great class! Here is the mouthwatering recipe that you can try at home too:
Tea Poached Chicken Breasts “Pho” Style
2 boneless, skinless chicken breast halves
6 cups of water
10 single-serve bags Earl Grey tea
2 shallots (1 halved, 1 finely chopped)
1 half inch piece of ginger
1 clove of garlic, crushed
1 star anise
1 tablespoon of finely chopped parsley
1 package brown rice noodles
1 cup frozen peas and carrots
1 bok choy, rinsed and chopped
3 tablespoons mint, chiffonade, for garnish
To poach the chicken: Season chicken with pepper all over and set aside. Place water in a pot, cover and bring to a boil over high heat. Remove boiling water from heat, set aside to let cool for 30 seconds, then drop in tea bags, piece of ginger, cinnamon and star anise and season with some pepper and the chopped shallot. Cover and set aside to let steep for 1 minute. Remove tea bags, return to heat and add chicken; bring to a light simmer. Remove from heat, cover and set aside to let chicken cook in the hot tea infusion off of the heat until just cooked through, 20 to 25 minutes or until inside temperature reaches 165 F. Using a slotted spoon, transfer chicken to a plate; cover and let rest for a few minutes before cutting into thin slices.
Meanwhile bring liquid to a simmer, add peas and carrots, bok choy and noodles and cook for a few minutes until noodles are cooked. Just before serving, remove star anise and cinnamon and piece of ginger. To serve, slice chicken breasts and divide into bowls. Spoon the soup with veggies and garnish with mint. Serve hot.Recipe courtesy of Wholefoods Market Wellness Club Tribeca NYC Check out my blog next week for the delicious side dish broccoli recipe we also whipped up in class.