Tea Smoked Chicken


 For those who want to try their own smoked food but don’t have a grill or smoker, this is the perfect starter recipe.
 

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Ingredients:
4 chicken thighs or 6 drumsticks
 
Marinade:
2 tablespoons dark soy sauce  
2 teaspoons cornstarch
 
Smoking Mixture:
1/2 cup packed brown sugar
1/3 cup uncooked long-grain rice
1/4 cup black or oolong tea leaves
4 slices ginger, lightly crushed
2 whole star anise
 
Directions:
If using chicken thighs, place chicken, skin side down, on a cutting board. With a sharp knife, cut slits 1/2 inch deep along both sides of the bone.
Combine marinade ingredients in a bowl, add chicken and stir to coat. Let stand for 10 minutes.
Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add chicken and cook until golden brown on all sides, 2 to 3 minutes per side.
Prepare a wok for steaming. Cover and steam chicken over high heat for 30 minutes.
Combine smoking mixture and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place chicken on the rack and place wok over high heat.
When the smoking mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until chicken takes a rich deep colour, 12 to 15 mins. Turn off heat and allow to sit with lid on for 5 minutes. Serve chicken hot or at room temperature.
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3 Responses to Tea Smoked Chicken

  1. elisa says:

    aiyyoooohhhhh I knew I shouldnt have come here during the day..
    I\’m making chicken rice tomorrow.. this definitely looks gooooooodddd

  2. elisa says:

    that\’s me again.. sorry.. I dont know how to put my name on here…
    -elisa

  3. Richard John says:

    Hi Elisa,
    This was lightly smoked, you may find that if you follow the recipe word for word your result will be a little darker. This smoking also works well for Chicken breasts, which when cold make a delicious chicken salad or as a filling for sandwiches. The breasts can be prepared by missing out the frying and steaming which gives a result much more like the smoked chicken available from the supermarket in little vacuum packed packages, however I prefer to fry and steam as it makes the finished result more succulent.
     
    Selamat berpuasa,
    Richard

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