Poaching the chicken in tea adds flavor and creates a striking dark border when the chicken is sliced.
- Yield: Makes enough for 1 1/2 dozen tea sandwiches
Source: Martha Stewart Weddings, Winter/Spring 1997
- 4 tea bags strong tea (1/2 ounce loose tea), such as Russian caravan, Darjeeling, or Chinese Oolong
- 1 star anise
- 1 cinnamon stick
- 4 half chicken breasts, boned
Bring 8 cups of water to a boil in a medium saucepan. Add the tea, star anise, and cinnamon. Cover the saucepan, and let steep for 10 minutes. Squeeze and discard the tea bags. Return the tea to a simmer. Add chicken, and poach gently until cooked through, 20 to 30 minutes. Strain, and let stand to cool to room temperature. Slice the chicken into long, thin pieces. Set aside, and cover with a damp kitchen towel if not using right away.