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Tea Smoked Chicken

creative.chef's picture
  Szechuan peppercorns 1 Teaspoon
  Dry sherry 2 Tablespoon
  Soy sauce 2 Tablespoon
  Granulated sugar 1⁄2 Teaspoon
  Thin pared fresh ginger slices 6
  Green onions 2 , cut into 2-inch pieces
  Salt 1 Teaspoon
  Chicken 1 (Broiler/Fryer)
  Black tea leaves 1⁄3 Cup (5.33 tbs)
  Brown sugar 3 Tablespoon
  Long grain rice 1⁄3 Cup (5.33 tbs)
  Dried tangerine peel strip/1 teaspoon grated orange peel 1 (About 2 Inch Long)
  Mandarin pancakes 2
  Prepared plum sauce/Hoisin sauce 1⁄2 Cup (8 tbs)
  Green onions 4 , cut into 2-inch slivers

For marinade, crush peppercorns with mortar and pestle (or place between paper towels and crush with a hammer).
Combine crushed peppercorns, sherry, soy sauce, granulated sugar, ginger, onion pieces and salt.
Rub chicken inside and out with marinade.Cover and refrigerate 8 hours or overnight.
Place chicken breast-side up on rack in large stockpot.
Pour in 1 1/2-inches water.
Cover, bring to a boil, and steam until meat near thigh bone is no longer pink, about 45 to 50 minutes.
Let stand until cool enough to handle.
Lift chicken from rack and drain juices from cavity.
Line a large wok and its lid with foil.
For smoking, place tea leaves, brown sugar, rice and tangerine peel in bottom of foil-lined wok; mix well.
Set rack on top of mixture in wok.
Place chicken breast-side up on rack.
Cover wok with foil-lined lid.
Cook over high heat 2 minutes.
Turn off heat and leave covered 5 minutes.
Repeat 2 more times.
After final smoking, let stand, covered, to allow smoke to subside, about 30 minutes.
Discard smoking mixture.
Slice chicken from bones and arrange on serving platter.

Recipe Summary

Main Dish

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Tea Smoked Chicken Recipe