Tea smoked chicken breast with succotash rice salad

1 servings

Ingredients

Quantity Ingredient
4 Boneless chicken breasts
¼ cup Brandy
¼ cup Orange juice
¼ cup Olive oil; (or any other
; marinade)
2 tablespoons 'smoky' tea
1 small Hand wood chips
1 cup Long grain rice
⅓ cup Mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Lemon juice
2 teaspoons Sugar
A splash of chilli sauce
1 Red pepper
2 cups Frozen corn
½ bunch Spring onions

Directions

FOR THE CHICKEN BREAST

FOR THE SUCCOTASH RICE SALAD

Marinated Chicken:

Marinate the chicken breasts in brandy, orange juice and oil for several hours or overnight.

Soak the wood chips in water for about an hour.

Drain the wood chips and place at the bottom of an electric wok.

Sprinkle over the tea leaves and place the metal grill into the wok making sure the tea does not touch it. Drain the chicken breast and place skin side up onto the grill.

Turn the wok onto high and cover with close fitting lid.

When the tea starts to smoke turn the wok down a little and continue to cook for ½ hour or until the juices of the chicken run clear.

Succotash Rice Salad:

Cook rice in the rice cooker, following the manufacturer's instructions.

Mix mayonnaise, mustard, lemon juice, sugar and chilli sauce together, toss through warm rice and then cool quickly in the refrigerator.

Cook corn in boiling UNSALTED water till tender and drain, chill then add to rice.

De-seed and chop red pepper and slice spring onions.

Add to the rice mixture and taste for seasoning.

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