Oriental Smoked Chicken
|Tea bags/4 tablespoons of tea leaves||2|
|Brown sugar/Dry rice||2 Tablespoon|
In a 9-inch skillet with lid simmer chicken in 2 cups water for 12 minutes; season with salt and pepper, if you like.
Remove chicken from pan; discard water, rinse and dry pan.
Remove skin, if you like.
Line pan with a piece of aluminum foil, fitting it up the sides.
Sprinkle it with the tea and brown sugar or rice.
Place chicken on rack, such as from a crock pot or pressure cooker, or a cake-cooling rack,, over the foil.
You can improvise by using canning screw lids, or poached-egg rings, to hold the chicken pieces.
Place chicken on rack or rings.
Add no liquid! Cover securely and cook over medium heat for 10 minutes.
Remove from heat, let covered for 7 or 8 minutes.
This is important, otherwise the smoke will billow out and set off your smoke alarm as it did mine when the lid was lifted too soon.
If you like, brush chicken with soy sauce.
The pieces are a tempting, dark golden brown and have a great "smoked" flavor! Season to taste with salt and pepper, but it's not really necessary.
The bottom of the pan will be clean; simply fold up the foil with the tea leaves and discard.
The lid's inner side will be smoked, but is easily cleaned.
Spareribs are a delight, but take longer to prepare.
Cut ribs into 2-rib pieces, as many as will fit in the pan loosely.
Simmer in covered skillet with 2 cups water for 35 minutes, or until almost done.
Add more water, if needed.
Rinse and dry pan; spread aluminum foil; add tea, and sugar or rice; season with salt and pepper, if desired.
Place ribs on rack.
Cover; cook on medium heat 10 minutes.
Remove and let stand covered for 8 minutes.
Spread lightly with soy sauce.
Pork chops arc done like spareribs: Simmer until almost tender then place on rack.
Season, if you like.
Cook for 8 minutes, let stand covered 6 or 7 minutes.
Fish fillets take only a few minutes.
Parboil in 1 cup water for 1 minute, covered, then prepare pan for smoking.
Place on rack, season if desired, and heat for 4 or 5 minutes.
Let stand for 5 minutes, covered.
Thick slices of salmon or other fish take longer.
Parboil 5 minutes; heat for 6 minutes, let stand covered for 5 minutes.
You can experiment with pieces of duck, turkey, Cornish hen halves, beef ribs, or neck-bones! Once you prepare the chicken you will love the flavor and texture and will want to do other meats, too.
Turkey wings are great; be sure to simmer until nearly done first! Forvariety you can sprinkle a bit of your favorite herbs, spices, onion, or garlic powder over the meat, chicken, or fish before smoking.