Tea-Smoked Chicken Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: Tea-Smoked Chicken Salad
Categories: Salads, Poultry, Grains, Vegetables, Fruits
Yield: 4 servings

1/2 ts Salt
1/4 ts Szechuan peppercorns,
Crushed*
1/8 ts Granulated sugar
1/8 ts Ground ginger
10 oz Skinless boneless chicken
Thighs
1 md Scallion, quartered
3 sl Pared fresh ginger root
2 cl Garlic, crushed
1/2 c Uncooked, regular long-grain
Rice
2 tb Firmly packed light or dark
Brown sugar
1 tb Plus 1 1/2 tsp. Lapsang
Souchong tea leaves*
1/2 Cinnamon stick
3 3 1/2" x 1/2" strips orange
Zest**
4 c Torn lettuce leaves
1 1/2 c Drained, canned, sliced
Water chestnuts
3 tb Low-sodium chicken broth
2 tb Fresh lemon juice
1 tb Peanut oil
1 md Papaya, pared, seeded and
Diced

In small bowl, combine salt, peppercorns, granulated
sugar and ground ginger; rub into chicken. Place
scallion, ginger root and garlic on top of chicken;
refrigerate, covered, 1 hour.

Set a steamer rack or round baking rack into large
saucepan; add 1-2 inches water, being careful that
water does not reach top of rack. Spray large heat
resistant plate with nonstick cooking spray (plate
should fit into saucepan).

Bring water in saucepan to a boil; reduce heat. Place
chicken with scallion, ginger root and garlic, along
with any accumulated juices, on prepared plate; set
plate on rack. Cook chicken over simmering water,
covered, 5 minutes, until almost cooked through.
Remove chicken and rack from saucepan; discard liquid
in saucepan.

Spray same rack with nonstick cooking spray; transfer
chicken to rack, discarding scallion, ginger root and
garlic.

Line same saucepan with foil. Sprinkle foil with
rice, brown sugar and tea leaves; add cinnamon stick
and orange zest. Place saucepan over medium heat; cook
until mixture begins to smoke. Set prepared rack into
saucepan; cook, covered, 12 minutes, until chicken is
cooked through. Remove chicken from saucepan; set
aside to cool.

While chicken is cooling, in large bowl, combine
lettuce, waterchestnuts, broth, lemon juice and oil,
tossing well to coat thoroughly; divide evenly among 4
plates. Slice cooled chicken; arrange 1/4 of the
chicken and papaya on each portion of salad.

*Szechuan peppercorns and Lapsang Souchong tea leaves
can be purchased in Asian food stores or the Asian
food sectin of some supermarkets. If loose tea leaves
are not available, use three tea bags and open to
release leaves, discarding bag.

**The zest of the orange is the peel without any of
the pith (white membrane). To remove zest from
orange, use a zester or vegetable peeler; wrap orange
in plastic wrap and refrigerate for use at another
time.

EACH SERVING PROVIDES: 3/4 fat; 1/2 fruit, 2
vegetables; 2 proteins; 1/2 bread

PER SERVING: 186 calories; 16g protein; 7g fat; 17g
carbohydrate; 68mg calcium; 349mg sodium; 59mg
cholesterol; 1g dietary fiber

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