Chicken breast served this way is healthily low in calories and fat-free, and cooking it over dry tea leaves gives it a delicate smoked flavour
This unusual recipe needs a hour or two to marinate and a well ventilated kitchen, but it's well worth the effort . If you haven't an extractor fan you will need to open all the windows otherwise you will fill the house with smoke.
The fresh apricot relish needs no cooking and can be prepared a few days ahead .
- 250g (8 ozs) fresh, de-stoned apricots
- 1tbs orange juice
- 1tbs cider vinegar
- 2tbs light soft brown sugar
- 1 tsp ground ginger
- 1 small finely chopped onion
- 1 small tin (or 1/2 large tin ) red pepper, diced
Mix all the ingredients together and leave for for a few hours to allow the flavours to develop. This is a quickly made relish which can also be served as an accompaniment to pork, or duck
The chicken can be prepared the day before as it is served cold.
For the smokng you will need a large wok with a tight fitting lid.
For the smoking mixture you will also need:
- 100g (4 oz) white rice. This can be the cheapest sort, it doesn't matter for this.
- 100g (4oz) brown sugar
- 2 -3 tbsp tea leaves....Lapsang Souchong or for a milder flavour,Darjeeling
To serve 6 people you will need:
- 6 skinless, boneless chicken breasts (free range if possible)
- 2 tsps.szechuan peppercorns
- 2 tsp. sea salt (a low salt alternative can be used for a healthier option).
- 1 tsp 5 spice powder
- 3tbsp light soy sauce
Grind the szechuan peppercorns to a fine powder. Add the salt and 5 spice powder and rub into the chicken breast. Refrigerate for 2-3 hours.
After the required marinating time you will need to line a wok with a double layer of heavy duty foill.Mix together the tea leaves, the rice and the sugar and pour onto the tin foil.
The chicken fillets need to sit above the smoking mixture so If your wok has a metal grill that's perfect ......but if not it is possible to use the top layer of a bamboo steamer pre-soaked in water for a few minutes. Whatever you decide on it's important not to let the meat touch the mixture.
Sprinkle each piece of chicken with the soy sauce and place on the rack.
Cover the wok with another sheet of tin foil and press the lid on tightly.
Place over a high heat for approx. 5 mins, then lower the heat to low and cook for 15 -20 mins. Take off the heat and as quickly as possible (and with the extractor on full power) remove the lid and foil and turn the fillets over.
Replace the coverings and smoke for another 15 mins.
Remove from the heat, and check that the chicken is cooked all the way through by piercing through the thickest part of the meat with a skewer which should release a clear juice when removed. If there is any sign of pinkness smoke for another 5 mins.
Allow to cool then cut into thin slices. Arrange on mixed salad leaves.
Serve with the relish, and an assortment of accompaniments such as crunchy thai salad.
