Heat up the oil to 75 C and add ¾ of the tea leaves. Rest it for 15 min
Strain and add fresh remaining tea leaves and the chicken breast.
Let it marinate for 48 hrs.
Remove the chicken from the oil marinade and stuff with grated coconut and pomegranate seeds.
Prepare a black tea and add the sugar to balance the taste.
Roll the chicken breast using a cling wrap and vacuum pack with 5 teaspoons of the tea decoction.
Sous vide the breast for 10 min in water at 85 C.Coconut & Ginger Sauce
Combine all the ingredients except lemon juice and reduce to a thin sauce on a slow fire
Season and strain.
Add lemon juice to cut the slimy taste.