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.