Tea Smoked Chicken Food

TEA SMOKED CHICKEN

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

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.

TEA SMOKED FISH RECIPE

Steps:

• Steep fish in wine and sprinkle salt on top. Let soak in marinade for 8 hours to 1 day, turning fish over once or twice.
• Set up pot with steamer insert. Steam fish for 5 to 8 minutes until fish begins to flake. Remove fish from heat and allow to cool, 10 to 20 minutes.
• Cover wok with foil on the bottom, taking care that foil snugly fits in the wok. Mix leaves, rice, and sugar at the bottom of the wok. Place steaming rack in the middle of the wok, or use chopsticks to make a grid over tea leaves.
• Carefully blot any residual moisture from fish. Place fish directly on rack or chopsticks. Place lid on wok and use overlap of foil to seal shut.
• Turn on exhaust fan and open all windows in the house. Over high heat, toast tea and rice until smoky wisps begin to emerge from wok, 3 to 6 minutes. Toast for 5-7 minutes longer, then shut off heat and let fish sit in wok for 5 to 7 minutes longer. The smells will begin to turn smoky - turn off heat before you smell burning. Fish will be golden to dark brown, depending on time and type of tea. Serve room temperature or refrigerate and serve cold. Fish may be kept in refrigerator for about a week.

TEA-SMOKED 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

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.

SPICY TEA-SMOKED CHICKEN

Steps:

• Preheat oven to 200°C.For the dry rub:Put all the ingredients together in a bowl and mix well.Spatchcock the chicken (place the chicken breast-side down and cut out the backbone; turn over and press down to open the bird) and massage with the dry rub, then drizzle the oil over and continue to massage.For the smoking mix: Double-line the inside of a wok with foil.Mix the ingredients and put in the wok.Put a cake rack over the ingredients and put the chicken over the rack. Put on the stove over medium heat. Once it starts smoking, cover the wok and reduce the oven heat to low for 30 minutes.Remove chicken from the rack and put it over a roasting pan. Roast for 20 minutes or until done.Serve with salad and plain yoghurt.

TEA-SMOKED CHICKEN

Steps:

• Combine the marinade ingredients in a large bowl and add the chicken pieces to coat. Cover and chill for at least 6 hours, turning occasionally.
• Preheat the oven to 350°F (175°C). Drain the chicken from the marinade and arrange in a layer in a large roasting pan and cover with a lid or foil. Bake for 20 to 25 minutes or until juice run clear when pierced. Discard juices (can be made 1 day ahead to this point, and refrigerated).
• Arrange the tea, sugar, rice and cinnamon onto ½ of the foil. Fold together the edges to form a 10" x 12" (25 cm x 30 cm) packet.
• Poke 6 or 8 holes in the upper surface of the packet with a sharp knife.
• Preheat a gas barbeque on high. Place the precooked chicken onto one side and turn the heat off under that side. Place the tea-smoking packet onto the other side, turning the heat down to medium.
• Close the lid and smoke the chicken (without peeking) for 25 minutes. Open the lid and turn the chicken pieces. Close lid and continue cooking (without peeking) for 20 more minutes.
• Serve hot or cold.

TEA-SMOKED DUCK OR CHICKEN

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.