Green Tea Chicken Stock
From Cooking With Green Tea by Ying Chang Compestine
Many chicken stock recipes call for chicken bones or the whole chicken, which require 4 or 5 hours to cook. I have come up with this healthy and simple way to make the chicken stock. This stock not only has less fat than traditional recipes but is more flavorful than the commercial brands.
6 bags green tea
2 cups boiling water
2 Tablespoons canola oil
2 Tablespoons (1/2 inch) ginger root chunks
5 cloves garlic, minced
5 green onions, trimmed and cut into 1-inch long pieces
1 pound skinless chicken breast, cut into 1-inch-long pieces
6 cups canned chicken broth
3 cups fresh or frozen whole-kernel corn
1 teaspoon white pepper
Place the green tea bags in a large pot. Add the boiling water and simmer over low heat for 3 minutes. Use a spoon to press the tea out of the tea bags. Discard the tea bags.
Heat a wok or chef’s pan over medium heat and coat it with the oil. Add the ginger, garlic and green onions and sauté until fragrant, about 1 minute. Add the chicken. Sauté until the chicken browns, 2-3 minutes.
Add the chicken mixture, chicken broth and corn to the tea. Bring to a boil. Reduce the heat and simmer. Covered, for 40 minutes. Season with white pepper.
Strain the liquid through a colander, pressing out as much liquid as possible. Let cool. Pour stock into a container and refrigerate or freeze.
Makes 5-6 cups
From Ying Chang Compestine’s Cooking With Green Tea, Avery 2000