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Shared By Grace Warren Atwood

Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil

Ingredients

  • 1 ½ cups short-grain brown rice
  • 2 cups Shaoxing wine (or dry sherry)
  • 5 unflavored black tea bags (such as English breakfast)
  • 3 tablespoons kosher salt, plus more for seasoning
  • 3 tablespoons turbinado sugar
  • 1 (5-inch) piece ginger, scrubbed and thinly sliced
  • 1 tablespoon whole black peppercorns
  • 4 boneless, skinless chicken breasts (about 1/2 pound each)
  • ½ cup coarsely chopped cilantro, leaves and tender stems
  • ½ cup coarsely chopped scallions
  • ½ cup safflower or other neutral oil
  • 1 tablespoon lime juice
  • Black pepper

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