Free-range poultry fillets marinated in black tea
Ingredients (serves 4)
For the marinade
- 50 cl mineral water
- 30 g of black tea
- 1 crushed clove
- 1 crushed cardamom pod
- 5 g of fine salt
- 5 g of crushed peppercorns
For cooking
- 4 free-range chicken fillets, skin removed
- 2 pomelos, cut into raw slices
- 3 cl of soy sauce (Kikkoman type)
- Olive oil
Griddle preparation
The day before – Marinade
Bring the water to a boil with the clove, cardamom, salt and cracked pepper. When it comes back to the boil, add the black tea. Cover, remove from the heat and leave to infuse for 1 hour.
When the liquid is cold, add the poultry fillets, cover with cling film and refrigerate overnight.
The next day – Cooking
1. Preparing the poultry
Drain and pat the fillets dry. On a board, make 3 deep cuts in each fillet and slip a slice of pomelo into each one.
2. Cooking on the griddle
Lightly oil the hot plancha. Cook the poultry fillets on the pomelo side for 6 minutes.
Gently turn over with a spatula, drizzle with soy sauce and continue cooking for 5 minutes.
Serving and sides
Serve immediately. This poultry pairs perfectly with a salad of al dente cooked bean sprouts, seasoned with pomelo juice, salt, pepper, a dash of sesame oil, a few diced red and yellow peppers and a hint of chilli.
Tip: all black teas are suitable; a Yunnan black tea will bring deeper notes (leather, tobacco).
Note: the term pomelos is used because the fruits available in France are mostly hybrids.
Recipe by Patrick Asfaux for Vivaplancha
