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Tea Smoked Chicken
Ingredients:
1 teaspoon black peppercorns
5 tablespoon brown sugar
1 teaspoon green peppercorns
1/3 cup long-grain rice
3 tablespoon dry sherry
1 strip tangerine peel
3 cloves garlic -- peeled, minced
3 tablespoon soy sauce
1 tablespoon grated orange peel
1 tablespoon granulated sugar
1 tablespoon grated lemon peel
10 thin slices pared fresh ginger
3 green onions, cut into 2 inch pieces
2 teaspoons kosher salt
1 whole broiler/fryer chicken -- (3-4 Lbs.)
1/2 cup black tea leaves
Instructions:
For Marinade, crush the peppercorns. Use a mortar and pestle or use
a household hammer with peppercorns between a paper towel. Combine
the peppercorns, sherry, soy sauce, granulated sugar, ginger, garlic,
onion pieces and salt. Rub chicken inside and out with marinade. Cover
and refrigerate a minimum of 8 hours--best overnight. Place chicken
breast side up on a rack in a large stock pot. Pour in 2 inches water.
Cover, bring to a boil, and steam until meat near the thigh is no
longer pink, about 50 to 60 minutes. Let stand until cooled enough
to handle. Lift chicken from rack and drain juices from cavity. Line
a large wok and it's lid with foil. ( Do not use a electric wok with
non stick finish). For smoking place tea leaves, brown sugar, rice,
and tangerine, orange, lemon 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 with foil lined lid. Cook over high heat for 2 1/2
-3 minutes. Turn off heat and leave covered 7 minutes. Repeat 3 more
times. After final smoking, let stand, covered to allow smoke to subside,
about 30-45 minutes. Do not uncover during this period, this is very
important for two reasons, first the smoke is heavy and is needed
to penetrate the bird, second is this smoke will set off your smoke
alarm in your house. Discard smoking mixture. Slice chicken from the
bones and arrange on serving plate. You may top with a store prepared
Chinese plum sauce. Enjoy this smoked treat. This is one of my families
favorite dishes, I make this all the time when my wife's family is
in town. This past Christmas I even smoked a 19# turkey with this
same method. Of course I had to alter the recipe to accommodate this
bird and used a large roasting pan instead of a wok. Turned out great.
Use your own imagination on what to smoke next. Posted to the BBQ
List by Carey Starzinger on Sep 08, 1996. |
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