Wok-smoked chicken with wakami seaweed and mushroom broth

Name: Wok-smoked chicken with wakami seaweed and mushroom broth
Ingredients: 50 g (1¾ oz) baby spinach leaves; 4 baby bok choy, cut into large pieces; 50 g (1¾ oz) dried wakami seaweed, soaked in warm water for 30 minutes, then drained; 6 shiitake mushrooms, trimmed and sliced; 600 ml (1 pint/2½ cups) white chicken stock; 1 tsp ground star anise; 1 tsp caster (superfine) sugar; ½ tsp sea salt; 1 cm (½ in) piece of root ginger, peeled and thinly sliced; 1 tbsp white miso paste; 50 g (1¾ oz/¼ cup) basmati rice, or other rice of your choice; 50 g (1¾ oz/¼ cup) basmati rice, or other rice of your choice; 4 x 175 g (6 oz) French-trim skinless chicken breasts; 1 tbsp shoyu (Japanese soy sauce); 2 cm (¾ in) piece of root ginger, peeled and grated; 1 tbsp sunflower oil, plus extra for greasing; 1 tbsp shoyu (Japanese soy sauce); 2 tbsp chopped coriander (cilantro); 2 tbsp chopped coriander (cilantro); 3 tbsp demerara (raw brown) sugar; 50 g (1¾ oz) black tea leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

I love the flavour obtained by smoking the chicken over tea in this recipe. The tea gives off a delicate, smoky aroma that permeates the chicken. The mushroom and seaweed-infused broth is the perfect medium for the smoked chicken - light and extremely flavoursome.

Ingredients

4 x 175 g (6 oz) French-trim skinless chicken breasts
50 g (

Main course

Method

For the marinade, put the coriander (cilantro), oil, shoyu, ginger, salt, caster (superfine) sugar and star anise in a large shallow dish. Add the chicken breasts and rub them all over with mixture.

Leave to marinate at room temperature for 1 hour.

Place a large piece of foil inside the wok and put the rice, demerara (raw brown) sugar and tea leaves in the bottom. Grease a rack