Tea Smoked Chicken Food

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TEA-SMOKED CHICKEN



Tea-Smoked Chicken image

Categories     Chicken     Poultry     Steam     Dinner     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 tablespoon Sichuan peppercorns
2 1/2 teaspoons coarse salt
a 3- to 3 1/2-pound chicken
1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
2 tablespoons packed dark brown sugar
Asian sesame oil for brushing chicken

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.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

Provided by Food Network

Categories     appetizer

Time 9h40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 pound whole chicken
1 teaspoon ground Szechwan peppercorn
1 tablespoon salt
1 teaspoon fivespice powder
1/2 cup black tea leaves
1/2 cup brown sugar
1/2 cup raw rice
2 to 3 chunks fresh ginger
2 to 3 large strips of orange zest
2 tablespoons sesame oil
Scallion brushes

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.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

Provided by Food Network Kitchen

Categories     appetizer

Time 5h16m

Yield about 40 hors d'oeuvres servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
1 teaspoon five-spice powder
2 tablespoons kosher salt
1 pound boneless skinless chicken thighs
1/4 cup white rice
3 tablespoon Chinese black tea
2 tablespoons brown sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons soy sauce, preferably dark (see Cook's Note)
1 tablespoon peeled and minced fresh ginger
2 teaspoons toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 cup chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime

Steps:

  • Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  • Bring the chicken to room temperature about 30 minutes before cooking.
  • Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
  • While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
  • To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

TEA-SMOKED DUCK OR CHICKEN



Tea-Smoked Duck or Chicken image

Categories     Sauce     Tea     Chicken     Duck     Side     Fry     Steam     Buffet

Yield makes 4 servings

Number Of Ingredients 9

One 4- to 5-pound duck, trimmed of excess fat
1/2 cup soy sauce
1 tablespoon five-spice powder
1/2 cup white rice
1 cup black tea leaves
1/2 cup sugar
10 pieces dried orange peel (available at Chinese markets) or fresh orange peel
2 cinnamon sticks, broken up
1 tablespoon dark sesame oil

Steps:

  • Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Rub the duck all over with all but 2 tablespoons of the soy sauce, then the five-spice powder. Place the duck on a steaming rack over (not in) abundant boiling water, cover the pot, and turn the heat to high. Steam for about 45 minutes, adding more (boiling) water if necessary. Remove the duck. (At this point you can cool and wrap it well, then refrigerate for a day or two before proceeding.)
  • Line a heavy pot with a tight-fitting lid with 2 layers of heavy aluminum foil (a wok is okay, but it won't have a lid). Mix the rice, tea, sugar, orange peel, and cinnamon in the bottom. Use a rack of some kind to create a platform for the duck, at least an inch over the smoking mixture (but remember that the duck must not protrude over the top of the pan). Place the duck, breast side up, on the platform, then cover the pot very tightly with a double thickness of heavy aluminum foil or its cover or, preferably, both. The seal should be as tight as you can make it (without resorting to epoxy; duct tape isn't bad, though).
  • Turn the heat to high and, after 10 minutes (or when smoke appears; despite your best efforts, there will probably be at least a small leak), turn the heat to medium. Smoke for another 15 to 20 minutes. Turn off the heat, but do not remove the cover for another 15 minutes (as soon as you do, remove and discard the smoking mixture).
  • Serve the duck hot or at room temperature; do not refrigerate at this point unless you're going to add it to a stir-fry (in which case wrap it well and refrigerate for up to 2 days). If you're serving the duck solo, cut it into small pieces and drizzle with the remaining soy sauce and the sesame oil.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

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.

Provided by graffeetee

Categories     Whole Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 662.5, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 2816.5, Carbohydrate 17.8, Sugar 17.6, Protein 51.3

TEA-SMOKED PEKING CHICKEN



Tea-Smoked Peking Chicken image

This whole chicken is simmered in an aromatic soy-based broth, then smoked. A mixture of rice, tea leaves and brown sugar is used to smoke this traditional chicken dish giving it a distinctly unique flavor. -May Der, South Pasadena, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons Sichuan peppercorns
3 tablespoons salt
1 whole broiler/fryer chicken (4 to 5 pounds)
8 cups water
1 cup reduced-sodium soy sauce
2 green onions, sliced
3 slices fresh gingerroot
2 whole star anise
1 cinnamon stick (3 inches)
1 teaspoon Chinese five-spice powder
1/2 cup uncooked long grain rice
1/2 cup loose black tea leaves
1/2 cup packed brown sugar
1 teaspoon sesame oil

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.

Nutrition Facts :

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