---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tea-Smoked Chicken Salad
  Categories: Salads, Poultry, Grains, Vegetables, Fruits
       Yield: 4 servings
  
     1/2 ts Salt
     1/4 ts Szechuan peppercorns,
            Crushed*
     1/8 ts Granulated sugar
     1/8 ts Ground ginger
      10 oz Skinless boneless chicken
            Thighs
       1 md Scallion, quartered
       3 sl Pared fresh ginger root
       2 cl Garlic, crushed
     1/2 c  Uncooked, regular long-grain
            Rice
       2 tb Firmly packed light or dark
            Brown sugar
       1 tb Plus 1 1/2 tsp. Lapsang
            Souchong tea leaves*
     1/2    Cinnamon stick
       3    3 1/2 x 1/2 strips orange
            Zest**
       4 c  Torn lettuce leaves
   1 1/2 c  Drained, canned, sliced
            Water chestnuts
       3 tb Low-sodium chicken broth
       2 tb Fresh lemon juice
       1 tb Peanut oil
       1 md Papaya, pared, seeded and
            Diced
  
   In small bowl, combine salt, peppercorns, granulated
   sugar and ground ginger; rub into chicken.  Place
   scallion, ginger root and garlic on top of chicken;
   refrigerate, covered, 1 hour.
   
   Set a steamer rack or round baking rack into large
   saucepan; add 1-2 inches water, being careful that
   water does not reach top of rack. Spray large heat
   resistant plate with nonstick cooking spray (plate
   should fit into saucepan).
   
   Bring water in saucepan to a boil; reduce heat.  Place
   chicken with scallion, ginger root and garlic, along
   with any accumulated juices, on prepared plate; set
   plate on rack. Cook chicken over simmering water,
   covered, 5 minutes, until almost cooked through.
   Remove chicken and rack from saucepan; discard liquid
   in saucepan.
   
   Spray same rack with nonstick cooking spray; transfer
   chicken to rack, discarding scallion, ginger root and
   garlic.
   
   Line same saucepan with foil.  Sprinkle foil with
   rice, brown sugar and tea leaves; add cinnamon stick
   and orange zest. Place saucepan over medium heat; cook
   until mixture begins to smoke. Set prepared rack into
   saucepan; cook, covered, 12 minutes, until chicken is
   cooked through. Remove chicken from saucepan; set
   aside to cool.
   
   While chicken is cooling, in large bowl, combine
   lettuce, waterchestnuts, broth, lemon juice and oil,
   tossing well to coat thoroughly; divide evenly among 4
   plates. Slice cooled chicken; arrange 1/4 of the
   chicken and papaya on each portion of salad.
   
   *Szechuan peppercorns and Lapsang Souchong tea leaves
   can be purchased in Asian food stores or the Asian
   food sectin of some supermarkets. If loose tea leaves
   are not available, use three tea bags and open to
   release leaves, discarding bag.
   
   **The zest of the orange is the peel without any of
   the pith (white membrane).  To remove zest from
   orange, use a zester or vegetable peeler; wrap orange
   in plastic wrap and refrigerate for use at another
   time.
   
   EACH SERVING PROVIDES: 3/4 fat; 1/2 fruit, 2
   vegetables; 2 proteins; 1/2 bread
   
   PER SERVING: 186 calories; 16g protein; 7g fat; 17g
   carbohydrate; 68mg calcium; 349mg sodium; 59mg
   cholesterol; 1g dietary fiber
  
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