Chinese Smoked Chicken Food

CHICKEN SMOKED CHINESE CHICKEN

Steps:

• Toast the peppercorns in a pan, then crush them coarsely and mix with the salt. Rub the chicken with the peppercorn mixture, inside and out. Leave to stand for a few hours.
• 2. Place a large sheet of foil in a roasting tin so the foil hangs well over the sides of the tin. Sprinkle the sugar and tea leaves over the foil, put a rack in the tin and place the chicken on it. Bring the foil up over the chicken and fold together to seal. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes.
• 3. Unwrap the chicken and brush with the sesame seed oil. Return to the oven and roast, uncovered, for a further 5 to 10 minutes or until golden brown. Cut the chicken into serving pieces. Serve hot, garnished with Chinese parsley.
• Note: If you prefer, the chicken can be boiled or steamed for 30 minutes or until tender then roasted for 15 minutes. Chicken breasts or legs can be used instead of a whole chicken.

STOVETOP SMOKED CHICKEN RECIPE BY TASTY

Steps:

• Soak the applewood chips in cold water for at least 30 minutes. Drain before using.
• In a small bowl, whisk together the salt, pepper, garlic powder, smoked paprika, red pepper flakes, oregano, ground mustard, and brown sugar.
• Add the chicken drumsticks to a large bowl and pat dry with a paper towel. Season the chicken with the dry rub and toss to coat evenly. Set aside while you build the stovetop smoker.
• Line a Dutch oven or large, heavy-bottomed pot with a lid with 2-3 sheets of heavy-duty aluminum foil. Spread the drained applewood chips in an even layer in the bottom of the pot and place the steamer basket on top.
• Place the pot over high heat. Once the wood chips start to lightly smoke, add the chicken drumsticks to the steamer basket, place another sheet of foil on top, and cover with the lid. Smoke the chicken over high heat for 8-10 minutes, then reduce the heat to medium-low and continue cooking for another 20 minutes. Turn off the heat and allow the chicken to sit in the smoker, covered, for an additional 10 minutes. The internal temperature of the chicken should register between 165-170°F (74-78°C).
• Arrange a rack in the upper third of the oven. Turn the broiler on high. Remove the chicken from the smoker, place on a rimmed baking sheet, and broil for 5-7 minutes, until the chicken has crisped and charred in spots. Serve immediately.
• Enjoy!

BRINED SMOKED CHICKEN

Steps:

• Pour water into a large, non-aluminum container; add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme, and pepper. Place chickens in the brine and weigh them down with a heavy plate so they stay submerged. Brine at room temperature for 2 hours, or in the refrigerator, 8 hours to overnight.
• Remove chickens from brine, wash, and pat dry. Reserve brine. Tie the legs together of each chicken using kitchen twine.
• Prepare a water smoker for cooking by preheating to 200 to 250 degrees F (93 to 120 degrees C). Fill the water pan with hot water and half of the reserved brine. Place chickens, breast side up, on the grill racks. Add wood chips according to manufacturer's directions. Cover.
• Smoke chickens until no longer pink at the bone and the juices run clear, about 4 hours, brushing chickens with olive oil every 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the smoker and let rest for 10 minutes. Carve and serve.

CHINESE SMOKED CHICKEN

Steps:

• Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally.
• Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.

EASY SMOKED CHICKEN

Steps:

• Soak your hickory chips for 6 hours (may soak overnight).
• Split the chickens if you didn't have your butcher do it for you. Combine the salt, paprika, and pepper; stir well. Sprinkle over the chicken on both sides.
• Combine the vegetable oil, vinegar, and hot sauce, stirring well. Set chicken and oil mixture aside.
• Prepare a fire in your grill; let burn until the coals are gray. Rake the coals to one end of the grill; put an old disposable foil pan on the other end of the grill. Pour water in it to make steam and keep your chicken nice and moist. Sprinkle the hickory chips over the hot coals.
• Place the chicken on the side of the grill over the pan with water in it. Place the lid on the grill. Grill over indirect heat 3 to 3 1/2 hours, or until done. Turn the chicken occasionally. Add hickory chips as needed to keep the smoke going. You may also need to throw a few pieces of charcoal in it to keep the fire going nice and hot. Baste the chicken with the oil mixture during the last hour of grilling time.
• Enjoy!

COLD-SMOKED CHICKEN LEGS IN A CHINESE CURE

Steps:

• Boil 2 cups water, star anise, ginger, and zest in a 1-quart saucepan, covered, 5 minutes, then cool infusion, uncovered, to room temperature, about 30 minutes.
• Stir together kosher salt, Insta Cure, and remaining 4 cups water in storage tub until solids are dissolved, about 3 minutes, then add brown sugar, soy sauce, hoisin sauce, and cooled infusion (with solids). Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
• Add chicken to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 4 to 6 hours.
• Rinse chicken and pat dry, then discard brine.
• Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack and add 1 1/2 cups sawdust to pan.
• Light 6 charcoal briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
• When sawdust begins to smolder, replace top rack and arrange chicken legs on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F or sawdust stops burning, light 1 more briquette and add to sawdust.)
• Smoke chicken, adding 1 1/2 cups sawdust to roasting pan and stirring with tongs every 1 1/2 hours to ignite unburned sawdust, 6 hours. (Chicken will not be cooked.)
• Put oven rack in middle of oven and preheat oven to 350°F. Lightly oil an 11- by 17-inch roasting pan. Transfer smoked chicken, skin sides up, to pan and bake until the thickest part of a thigh registers 170°F on thermometer, about 25 minutes. Cool completely, uncovered, then chill, wrapped in plastic wrap, until ready to serve.