Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7745618 times

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Authors
Categories & Topics

Tea-smoked Chicken

Poultry

Tea-smoked Chicken
Ingredients:
2 Tablespoons Sichuan peppercorns
1 teaspoon coarse salt
1 three-pound whole chicken
1/4 cup Lapsoong tea leaves
2 Tablespoons dark brown sugar
2 Tablespoons sesame oil
Preparation:
1.In dry wok or fry pan, stir-fry the Sichuan peppercorns for five minutes, stirring constantly. Then cool them and grind in a spice grinder or mortar and pestle before mixing this powder with the coarse salt.
2. Dry the chicken inside and out, then rub it inside and out with the salt mixture. Next, put the chicken breast side up on a rack in a steamer and steam covered over boiling water for twenty minutes.
3. Line a dry wok with aluminum foil, then mix the tea leaves and sugar and put this mixture on the foil. Put a rack two inches above the tea leaf mixture, and the steamed chicken breast side up on the rack. Cover the wok and turn the heat to medium-high. Count four minutes from the time smoke curls out around the wok cover. Now turn the chicken over, and let it steam covered for five more minutes before turning off the heat source but not moving the wok.
4. Let the chicken rest covered for fifteen minutes, then remove it to a cutting board, brush with the sesame oil, and chop the chicken into two to three inch pieces. Serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720