Lapsang Souchong Smoked Chicken Breast

Yield: 4-6 sandwiches

Chicken marinade ingredients:

2 lbs. boneless chicken breast
6 Tbs. Lapsang Souchong Tea
1 cup soy sauce
3/4 cup Balsamic vinegar
4 cloves chopped garlic
1 Tbs. finely chopped fresh ginger
1/2 cup brown sugar
1 orange halved and juiced
1 lemon halved and juiced
salt and pepper

Brew tea in about 12 oz. hot water. When it's finished steeping, add a scoop of ice to cool it down, which should make about 14 oz. of tea total. Stir all the ingredients together and let chicken marinate for a minimum of 4 hours.

Herbed Goat Cheese

Ingredients:

6 oz. goat cheese
1/4 cup whole milk
1 clove chopped garlic
1 cup assorted chopped herbs--tarragon, chervil, thyme and/or chives
salt and pepper

Mix the goat cheese, garlic and herbs in a mixing bowl. Stir continuously while adding the milk, until the mixture is soft and spreadable. Salt and pepper to taste.

Smoking the chicken and assembling the sandwich:

Chinese 5 Spice and Granny Smith Apple

1. The best equipment for smoking is either a perforated hotel pan or a fish poacher.
   
2. On the bottom of the hotel pan or fish poacher, spread a small handful of the brewed tea leaves (squeeze out as much marinade as possible).
   
3. Place the chicken in the top pan or poacher and salt, pepper and sprinkle Chinese 5 Spice on both sides.
   
4. Place in 450F oven for 25-30 minutes or until internal temp of chicken is 170F.
   
5. Tea should dry out and smoke while cooking.
   
6. Place chicken in refrigerator to cool after cooking.
   
7. Spread a nice layer of goat cheese on both sides of your choice of bread (Alice's Tea Cup uses 7-grain).
   
8. Slice thin pieces of a Granny Smith apple and place on sandwich.
   
9. Slice the chicken breast as thin as possible and pile it on top of the apples.
   
10. Place mesculun or lettuce on top of chicken and enjoy!

Resource

Alice's Tea Cup
212-799-3006, www.alicesteacup.com