A delicate main dish that infuses fragrant black tea into tender chicken, paired with zesty ginger rice for a comforting and aromatic meal.
1. Brew 1 cup of strong black tea and let it cool. 2. Marinate the chicken breast in 1/2 cup of brewed tea with soy sauce, salt, and pepper for 30 minutes. 3. Rinse jasmine rice and cook it with grated ginger and the remaining 1/2 cup brewed tea instead of water. 4. Heat olive oil in a pan over medium heat. 5. Remove chicken from marinade and cook in the pan for 5-7 minutes each side until fully cooked. 6. Serve sliced chicken over ginger tea rice and garnish with chopped green onion.
1 cup strong brewed black tea 150g boneless chicken breast 1/2 cup jasmine rice 1 tsp grated fresh ginger 1 tsp soy sauce 1 tsp olive oil Salt and pepper to taste 1 green onion, chopped (for garnish)
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