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Chinese Smoked Chicken

fast.cook's picture
  Szechwan peppercorns 2 Teaspoon (Whole)
  Chicken 2 Pound, cut into serving pieces (1 Whole)
  Sugar 1⁄2 Cup (8 tbs)
  Tea leaves 1⁄2 Cup (8 tbs) (Lapsang Souchong Is Best)
  Hot sesame oil 2 Teaspoon

Preheat oven to 350° F.
Grind peppercorns in a mill or place between 2 sheets of wax paper and crush with a mallet.
Rub ground peppercorns into chicken pieces thoroughly, on both sides.
Allow to stand several hours.
Place a large sheet of aluminum foil on a baking sheet; sprinkle with tea leaves and sugar.
Put a wire rack, large enough to hold chicken pieces, on the foil; place chicken pieces on the rack.
Draw up the ends of the foil to make a tightly sealed tent; fold over edges to seal chicken inside.
Bake for 35 minutes.
Fold foil edges back; brush chicken with sesame oil.
Return chicken to oven and allow to brown an additional 15 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2200 Calories from Fat 1000

% Daily Value*

Total Fat 111 g170.8%

Saturated Fat 30.1 g150.5%

Trans Fat 0 g

Cholesterol 607.8 mg202.6%

Sodium 589.7 mg24.6%

Total Carbohydrates 107 g35.6%

Dietary Fiber 0 g

Sugars 99.9 g

Protein 185 g369.7%

Vitamin A 18% Vitamin C

Calcium 10.1% Iron 39.9%

*Based on a 2000 Calorie diet

Chinese Smoked Chicken Recipe