Tea Smoked Chicken
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1360 g
Whole Chicken1 tbsp
Salt1 cup
Brown Sugar1 cup
Raw Rice3 large
Orange Zest (strips of)2 tbsps
Sesame OilDirections:
1
Place the chicken on the rack, breast side up
2
Wash the chicken and pat dry inside and out with paper towels
3
Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl
4
Rub the seasonings into the outside and inside cavity of the bird
5
Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight
6
Fill the lower part of a steamer with enough water to come within an inch of the cooking rack
7
Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer
8
Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away
9
Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil
10
Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot
11
Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it
12
Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid
13
Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape
14
After you detect smoke, smoke the chicken for 20 to 25 minutes
15
Turn off the heat and let the smoke subside, about 5 minutes
16
The chicken should be a rich, golden brown on the outside
17
Lift out the smoked chicken and transfer to a cutting board
18
Immediately brush the sesame oil lightly over the outside
19
Allow chicken to cool, about 10 minutes
20
To serve, cut off the wings and legs
21
Divide the body of the chicken in half lengthwise by cutting through the breast and backbone
22
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
23
Chop the wings and legs into pieces as well
24
Arrange the chicken pieces on a large platter, and garnish with the scallion brushes