Chicken Slowly Poached in Tea and Aromatics

The nearest I have been to China is Hong Kong, where you can feast on every variety of regional Chinese food. My many visits to restaurant kitchens there made me appreciate their ingenious ways of cooking. This method of cooking chicken to eat cold produces a more succulent result than any other, as it must be the gentlest way there is (you may have done much the same thing with a whole salmon in a fish kettle).

You will need four metal skewers for this recipe. The chicken is cooked