Tea Smoked Chicken Recipes

Steps:

• Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely., Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight., In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid., Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up., Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown., Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.

Steps:

• 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 3 inches 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 3 inches 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.

Steps:

• Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
• Let cool and grind in a mortar and pestle.
• Rub the mixture all over the chicken, inside and out.
• Refrigerate overnight.
• Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
• Line a wok and its lid with heavy-duty foil.
• Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
• Heat the wok until the mixture begins to smoke.
• Pat the chicken dry and place on the rack.
• Cover the wok tightly and smoke the chicken for about 15 minutes.
• Remove from the heat and let the covered wok stand for another 30 minutes.
• Cut the chicken into serving pieces and brush with the sesame oil.

Steps:

• In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
• Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
• While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
• Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
• Transfer chicken to a cutting board and brush lightly with oil.