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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is smoked in a wok. Between the curing, steaming and smoking, you end up with a tasty chicken that is very moist and has a lovely firm texture. I usually find the breast meat too dry on a roast chicken, but not on this one! Good hot or cold. Prep time does not include marinating time. Ingredients:
1 1/2 tablespoons salt |
1 tablespoon szechuan peppercorns |
4 lbs chicken |
1/3 cup black tea leaves |
1/3 cup brown sugar |
sesame oil, for finishing |
Directions:
1. Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
2. Let cool and grind in a mortar and pestle.
3. Rub the mixture all over the chicken, inside and out.
4. Refrigerate overnight.
5. 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.
6. Line a wok and its lid with heavy-duty foil.
7. Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
8. Heat the wok until the mixture begins to smoke.
9. Pat the chicken dry and place on the rack.
10. Cover the wok tightly and smoke the chicken for about 15 minutes.
11. Remove from the heat and let the covered wok stand for another 30 minutes.
12. Cut the chicken into serving pieces and brush with the sesame oil.
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