For the marinade:
- 1/2 litre of mineral water
- 30g of black tea
- 1 crushed clove
- 1 clove of crushed cardamom
- 5grs of fine salt and 5grs of pepper miniature (crushed pepper)
- 4 Farm chicken fillets with skins removed
- 2 Pomelos from which the slices (raw) 3cls of Kikkoman or soy sauce olive oil have been removed.
The day before: boil your water seasoned with cardamom cloves, a little salt and pepper miniature then when the boiling resumes, put your black tea.
Cover and remove from the heat and leave to infuse for 1 hour.
When your liquid is cold, add your 4 chicken breasts, cover with a plastic wrap and return to the fridge for the night.
The next day: 1 hour before eating
1) Drain your 4 poultry fillets, wipe them off and place them on an absorbent paper. Install them on a cutting board. Cut 3 deep cuts and then in each of its cuts push in a slice of Pomelos.
2) On the hot Plancha put a few drops of olive oil and cook your chicken flanks on the side of the pomelos for 6 minutes.
Then turn them over with a spatula carefully and sprinkle them with Kikkoman (or soy sauce) and cook for another 5 minutes.
Serve for example with a salad of fresh cooked soya sprouts "al dente" seasoned with the juice of the pomelos salt pepper a touch of sesame oil and small squares of red and yellow peppers and a touch of chilli pepper
*Of course all black teas will go to make this recipe but if you find Yunnan black tea you will then have delicious flavours of old leather and tobacco in your mouth.
*I used the term Pomelos because in France we only rarely see real Grapefruits but only this cross between a hybrid of grapefruit and a variety of Chinese orange
Cooking recipe by Patrick Asfaux for Vivaplancha.com