3 Tbs Black Chinese tea
1 Tbs Brown sugar
1 Tbs Uncooked rice
1 Lemon grass stalk, chopped
4 Chicken breasts
8 Spring onions, sliced
1 Tbs Ginger root, thinly sliced
2 Garlic cloves, minced
4 oz Oyster mushrooms, torn
2 Tbs Soy sauce
4 Tbs Rice wine
Line a large wok with aluminum foil. Mix together the black tea,
sugar, rice and lemon grass, then sprinkle the mixture on the bottom
of the wok.
Lay a bamboo steamer inside the wok. Place the chicken breasts on a
plate and place it in the steamer. Cover. Over medium heat, smoke the
chicken for 15 minutes on each side-- until the breasts are evenly
Remove the chicken from the steamer. Set aside. Preheat oven to 400 F.
Slice each breast in half lengthwise, and then place two breast halves
onto a square of foil large enough to enclose each breast portion.
Over each portion, scatter equal measures each of spring onion, ginger,
garlic and oyster mushrooms. Season lightly with salt and pepper.
Drizzle soy sauce and rice wine over each portion. Wrap the foil up
over each breast portion and pinch edges to seal.
Cook the foil pouches in the preheated 400 F oven for 20 minutes.
Serve immediately with steamed white rice.
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