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2 boneless chicken breast
1/4 teaspoon ground coriander 1/4 teaspoon dry mustard
1/2 teaspoon ground ginger
1/4 teaspoon minced garlic
1/4 teaspoon sea salt
1/4 teaspoon smoked black pepper
1 Tablespoon soy sauce
1 Tablespoon peanut oil
12 oz Jasmine Rice
2 Tablespoons of Lapsang Souchong tea 1 cup water
Mix spices together with soy sauce and oil, and rub over chicken breasts.
Brown the breasts for 2 minutes and then set on a steamer rack over the brewed tea.
Cook covered for 20 minutes.
If you do not have a steaming rack, set breasts in tea and simmer for 20 minutes.
Spoon sauce over chicken and serve on a bed of rice.