Tea-Smoked-Chicken Salad With Ginger Vinaigrette

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SF Gate


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1/2 cup black tea leaves (see Note)

1/2 cup raw white rice

1/2 cup packed brown sugar

2 or 3 star anise, crushed

1 tablespoon black peppercorns

1 teaspoon fennel seeds

1 teaspoon whole cloves

6 cooked chicken legs from Scallion Broth recipe (see recipe in article link to the right)

12 quail eggs or small chicken eggs

4 to 6 handfuls salad greens

Salt and pepper

Ginger Vinaigrette:

1 shallot, finely diced

1 garlic clove, smashed to a paste with a little salt

1 tablespoon white wine vinegar or rice vinegar

2 teaspoons finely diced or grated peeled ginger

1 tablespoon Dijon mustard

1/4 cup grapeseed or other mild vegetable oil

1 teaspoon toasted sesame oil

Juice of 1/2 lime

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