Loading

Tea-Smoked Chicken Recipe

Ingredients:

  • 4cm piece fresh ginger, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp chopped fresh coriander leaves
  • 2 tbsp peanut oil
  • 500gms chicken, trimmed of excess fat, washed, dried
  • 2 tbsp salt-reduced soy sauce
Smoking mixture:
  • 1/3 cup jasmine rice
  • 100g brown sugar
  • 25g (1/4 cup) green tea leaves

Method:

  • Combine ginger, garlic, coriander and 1 tbsp of oil in a small bowl. Gently push your fingers between skin and meat of chicken over the breasts and spread ginger mixture over breast meat. Brush chicken with 1 tbsp of soy sauce.
  • Bring about 5cm of water to the boil in a wok with a lid over high heat. Place a small wire rack or steaming basket that sits about 5cm above the level of water, in the wok.
  • Place chicken on a rack or in the basket. Cover tightly and reduce heat to medium. Steam chicken for 30 minutes (if the lid isn't a tight fit, cover the wok with a piece of foil, then the lid, scrunching the foil around the lid to seal).
  • Remove the rack or the basket from the wok. Carefully pour water out and line the base of wok with three layers of foil. To make smoking mixture, combine rice, sugar and tea leaves. Place over the foil in wok.
  • Heat the wok over high heat until tea mixture just begins to smoke. Return the rack or the basket to the wok and brush the chicken with remaining oil and soy sauce. Cover tightly and reduce the heat to medium-low (if lid isn't a tight fit, seal edges with foil). Smoke the chicken for 30 minutes or until juices run clear when a skewer is inserted into thickest parts of chicken.
  • Remove the chicken from the heat and allow it to stand for 5 minutes. Serve hot or at room temperature.
Follow RecipesDream