Tea Smoked Chicken
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Tea Smoked Chicken
  Tea    Smoked    Chicken  
Last updated 6/12/2012 12:59:30 AM. Recipe ID 22490. Report a problem with this recipe.
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      Title: Tea smoked chicken
 Categories: Toohot
      Yield: 4 Servings
 
      3 lb Whole chicken
      1 ts Ground Szechwan peppercorn
      1 tb Salt
      1 ts Fivespice powder
           Smoking Mixture:
    1/2 c  Black tea leaves
    1/2 c  Brown sugar
    1/2 c  Raw rice
      2    To3 chunks fresh ginger
      2    To3 large strips of orange
           Zest
      2 tb Sesame oil
           Scallion brushes
 
  Wash the chicken and pat dry inside and out with paper towels. Combine
  Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub
  the seasonings into the outside and inside cavity of the bird. Place
  the chicken in a large bowl, cover, and refrigerate 8 hours or
  overnight.
  
  Fill the lower part of a steamer with enough water to come within an
  inch of the cooking rack. Bring the water to a rolling boil, place
  the chicken on the rack, and cover the steamer. Steam the chicken for
  45 minutes, keeping the water at a boil and replenishing it as it
  boils away.
  
  Line a large wok or a heavy Dutch oven with tightfitting lid with
  heavyduty aluminum foil.
  
  Combine the smoking mixture ingredients and spread over the foil in
  the bottom of the pot. Turn the heat under the pot to high and place
  a rack about 3inches above the smoking mixture so that the chicken
  does not touch it. Place the chicken on the rack, breast side up.
  Line the inside of the lid with more foil, leaving an excess of
  3inches around the lid. Cover the pot tightly and crimp the foil down
  so the lid fits securely and smoke doesn't escape.
  
  After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn
  off the heat and let the smoke subside, about 5 minutes. The chicken
  should be a rich, golden brown on the outside.
  
  Lift out the smoked chicken and transfer to a cutting board.
  Immediately brush the sesame oil lightly over the outside. Allow
  chicken to cool, about 10 minutes. To serve, cut off the wings and
  legs. Divide the body of the chicken in half lengthwise by cutting
  through the breast and backbone. Lay the halves flat on the cutting
  board, skinside up, and use a cleaver to chop through each half,
  bones and all, into 3 to 4 equal pieces. Chop the wings and legs into
  pieces as well. Arrange the chicken pieces on a large platter, and
  garnish with the scallion brushes.
  
  Yield: 4 to 6 servings
  




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Recipe ID 22490 (Apr 03, 2005)

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