Suggested Receipes with: Tea
Ingredients 2 teaspoons salt 1/2 teaspoon good quality loose-leaf black or green tea Tops from 3 to 4 stalks of lemongrass 3 smallish boneless, skinless chicken thighs, about 340 gr Method Fill a heavy pot about halfway full with water, just enough to cover the chicken pieces. Add the salt, tea, and lemongrass tops, and bring to a boil. Add the chicken and bring it back to a simmer. Turn off the heat, cover with a tight-fitting lid, and remove the pot from the stove, important if you have an electric stove. Let sit for about 15', thicker pieces may take longer, or until the chicken is no longer pink inside, cut into a piece to check. If it is, put the lid back on and wait another 5 - 10'. Let the chicken cool a little then put it in the fridge overnight to cool completely. Remove the chicken from the liquid and shred with two forks or cut into slices. Source: https://www.csmonitor.com/