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Peppered Smoked Chicken

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  Black peppercorns 2 Tablespoon
  Salt 1 Tablespoon
  Roasted chicken 1 1⁄2 Kilogram
  Sesame oil 2 Tablespoon
  Dark brown sugar 3 Tablespoon
  Chinese tea leaves 2 Tablespoon
  Ground ginger 1 Teaspoon

Cook the peppercorns in a dry frying pan over a moderate heat for 3 minutes.
Crush them coarsely in a pestle and mortar and mix with the salt.
Rub this mixture into the chicken skin and inside the body cavity.
Place the chicken in a steamer over gently boiling water.
Cover and steam for 1 hour.
Lift out the chicken and let it cool.
Line a large, heavy, flameproof lidded casserole with kitchen foil.
Mix together the sugar, tea leaves and ginger and place in the casserole.
Set a wire rack inside and put the chicken on it.
Bring the sides of the foil over the chicken and seal the foil.
Put on the lid.
Set the casserole on a moderate heat for 15 minutes.
Turn off the heat and leave the chicken standing for 5 minutes.
Remove the chicken from the foil and cut it into joints.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3073 Calories from Fat 744

% Daily Value*

Total Fat 83 g128%

Saturated Fat 20.2 g101.2%

Trans Fat 0 g

Cholesterol 1269.9 mg423.3%

Sodium 6926.5 mg288.6%

Total Carbohydrates 75 g25.1%

Dietary Fiber 0.63 g2.5%

Sugars 45.2 g

Protein 466 g932.1%

Vitamin A 0.1% Vitamin C 0.58%

Calcium 0.9% Iron 3.5%

*Based on a 2000 Calorie diet

Peppered Smoked Chicken Recipe