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Crispy tea-brined chicken with warm rice salad


Serves: 4
timePrep time: 35 mins
timeTotal time:
Crispy tea-brined chicken with warm rice salad
Recipe photograph by Laura Edwards

Crispy tea-brined chicken with warm rice salad


Serves: 4
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
600Kcal
Fat
19gr
Saturates
4gr
Carbs
64gr
Sugars
17gr
Fibre
9gr
Protein
40gr
Salt
3.8gr

Billy and Jack

Billy and Jack

Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes
Billy and Jack

Billy and Jack

Billy and Jack met as contestants on Masterchef in 2016. Since the show ended, the pair have been running popular supper clubs and catering events with their fun and inventive food.
See more of Billy and Jack’s recipes

Ingredients

For the tea-brined chicken
  • 20g fine sea salt
  • 30g caster sugar
  • 8 Lapsang Souchong tea bags
  • 4 x large skin-on chicken thighs
For the warm rice salad
  • 250g brown rice
  • 200g Chantenay carrots
  • ½ sweetheart pointed cabbage
  • 200g Tenderstem broccoli, trimmed
  • 4 garlic cloves
  • 20g root ginger, scraped
  • ½ - 1 tsp crushed dried chilli flakes, according to taste
  • 2 tsp sesame seeds
  • 2 tbsp flavourless oil (we used groundnut), plus extra for frying
  • 2 tbsp light soy sauce
For the dressing
  • 2 tbsp light soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
To finish
  • 4 spring onions, thinly sliced
  • 4 tbsp chopped coriander

Step by step

Get ahead
The chicken can be brined 1 day ahead.
  1. To make the brine, pour 500ml water into a small pan, add the salt and sugar, bring to the boil and stir to dissolve. Take off the heat and add the teabags. Let them steep for 20 minutes, stirring occasionally. Squeeze the teabags and discard. Put the brine in the fridge to cool. Meanwhile, use a small sharp knife to cut the bones out of the chicken thighs and trim off any excess fat. Once the brine is no more than body temperature, add the chicken to the brine for a minimum of 30 minutes or up to 24 hours, covered, in the fridge.
  2. When ready to cook, preheat the oven, with a large roasting tray in it, to 180°C, fan 160°C, gas 4. Bring a large pan of salted water to the boil, add the brown rice and cook on a rolling boil for 25 minutes. Meanwhile, top, tail and halve the carrots lengthways, cutting any larger ones into quarters. Cut the cabbage into 8 wedges and add both veg to a large mixing bowl with the broccoli. Crush in the garlic and grate in the ginger then add the chilli flakes, sesame seeds, oil, soy and season with freshly ground black pepper. Combine well – hands are best for this job! Once mixed, spread onto the preheated roasting tray and cook for 20 minutes.
  3. While the rice and vegetables are cooking, make the dressing by combining the soy sauce, sweet chilli sauce, rice wine vinegar and sesame oil in a bowl; set aside. To cook the chicken, remove from the brine (discard the brine), pat dry and season lightly with pepper. Put a little oil into a large cold frying pan and add the chicken, skin side down. Turn the heat on to high and put another (heavy) pan ontop of the chicken, to weight it down. Cook for 4-5 minutes until the fat has rendered out and the chicken skin is crisp. Remove the top pan, turn the heat down, flip the chicken over and cook uncovered for a further 3-4 minutes or until the chicken is cooked through. Remove to a warm plate (leaving the fat in the pan) and let it rest while you finish the salad.
  4. Drain the rice. Remove the vegetables from the oven, stir to bring together the crispy bits from the roasting tray, add the rice and combine with the dressing. Spoon the rice and vegetable mixture into 4 plates or bowls, slice the chicken and add on top. Scatter with the spring onions and coriander.

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