Spiced Apple Cider Chicken & Chun Mee Steamed Veggies

Spiced Apple Cider Chicken & Chun Mee Steamed Veggies

Serves 4

BOWL 1

• 4 Chicken breasts (I used boneless breasts)
• 4 cups Fresh apple cider

BOWL 2

• 1 Tbsp Fresh ground black peppercorns
• 1 Tbsp Cinnamon
• 1/2 tsp DamnGoodPepper Special Blend (DamnGoodPepper.com)

BOWL 3

• Brussels sprouts (I used 10 total)
• Baby carrots (I used 12 total)
• 1 Tbsp butter/margarine
• 1 cup Freshly brewed Chun Mee Chinese green tea (loose leaf preferred)
• Freshly ground sea salt (to taste)

PREPARATION STEPS

1. Allow contents of BOWL 1 to marinate for two to three hours in the fridge.
2. Place contents of BOWL 1 into a deep skillet or saucepan on medium-low heat.
3. Add contents of BOWL 2 into the skillet/saucepan.
4. Place contents of BOWL 3 into a small or medium-sized pot on medium-low heat.

While cooking, the chicken should be 50-75% submerged in the apple cider. The cider will condense as the liquid boils off, but the flavor will continue to be absorbed by the chicken.

The Chun Mee Chinese tea gives a deeper vegetal texture that enhances the sweetness of both the carrots and Brussels sprouts. BE CAREFUL not to over-brew the Chun Mee, as it’s a fairly temperamental Chinese green tea that easily becomes acerbic and bitter—this would not serve the dish well.

After about 15 minutes on the stove, both the chicken and the veggies should be ready.

Strain the veggies to prevent excess liquid from pooling on the plate, and discard any leftover spices and apple cider from the pan with the chicken.

Serve and enjoy!