Tea-Soaked Drunken Chicken With Cilantro-Scallion Oil

Made from fermented glutinous brown rice, Shaoxing wine is what gives this dish its slightly sweet flavor and nutty fragrance. The dish relies heavily on the wine's aroma and flavor, so if you can’t find it, substitute with a good quality dry sherry (a Manzanilla variety will work well). Here, the chicken is poached instead of simmered, guaranteeing a moist bird that soaks in the flavor of its cooking liquid. But if it's a more intense flavor you're looking for, allow the chicken to chill in the poaching liquid overnight. Kay Chun

INGREDIENTS
1 ½ cups short-grain brown rice
2 cups Shaoxing wine (or dry sherry)
5 unflavored black tea bags (such as English breakfast)
3 tablespoons kosher salt, plus more for seasoning
3 tablespoons turbinado sugar
1 (5-inch) piece ginger, scrubbed and thinly sliced
1 tablespoon whole black peppercorns
4 boneless, skinless chicken breasts (about 1/2 pound each)
½ cup coarsely chopped cilantro, leaves and tender stems
½ cup coarsely chopped scallions
½ cup safflower or other neutral oil
1 tablespoon lime juice
 Black pepper

In a medium saucepan, combine rice and 2 1/4 cups water and bring to a boil. Cover and simmer gently over low heat until all of the liquid is absorbed, 20 minutes. Turn off the heat and let stand covered for 10 minutes. Fluff with a fork.

As rice cooks, combine wine, tea bags, salt, sugar, ginger, peppercorns and 2 cups of water in another medium saucepan, and mix well. Add chicken (make sure it is completely submerged) and bring to a boil. Cover, turn off the heat and let stand until cooked through, about 15 minutes (poaching time may vary by a few minutes if chicken breast is smaller or larger than 1/2 pound). Transfer chicken to a cutting board and let rest for at least 5 minutes. Discard the poaching liquid.

Meanwhile, in a small bowl, combine cilantro, scallions, oil and lime juice and season with salt and pepper. Mix well.

Slice chicken and serve with brown rice and cilantro-scallion oil.