Classic chicken salad tea sandwiches are given a bit of a twist when poached in Darjeeling tea.
3 quarts water
2 pounds boneless skinless chicken breasts
3/4 cup loose Second Flush Darjeeling black tea leaves
3 teaspoons kosher salt, divided
1 cup mayonnaise
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
½ cup chopped celery
½ cup quartered red grapes
¼ cup diced red onion
1 tablespoon thinly sliced fresh chives
¼ teaspoon ground black pepper
10 thin slices whole wheat bread
In a large stockpot, bring 3 quarts water to a simmer over
medium heat. Reduce heat to medium-low. Add chicken, tea leaves, and 2
teaspoons salt; cover and simmer until a meat thermometer inserted in thickest
portion of chicken registers 165°, approximately 10 minutes. Remove chicken
from liquid and let cool completely. Strain tea leaves from liquid.
Using a sharp knife, chop and reserve 2 tablespoons steeped tea leaves. In a large bowl, whisk together mayonnaise, parsley, 2 tablespoons reserved steeped tea leaves, and lemon juice. Using a sharp knife, finely chop chicken. Add to mayonnaise mixture, stirring well. Add celery, grapes, onion, chives, pepper, and remaining 1 teaspoon salt, stirring well. Cover and refrigerate until ready to serve. Spread a thick layer of chicken salad onto 5 bread slices. Top with remaining bread slices.
Using a
serrated knife in a gentle sawing motion, trim and discard crusts from all
sides of sandwiches. Cut each sandwich diagonally into 2 triangles. Serve
immediately, or cover with damp paper towels, place in a covered container, and
refrigerate until serving time.
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