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Chinese Tea Smoked Chicken

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Chinese tea-smoked chicken provides an aromatic appetizer and this is perfect served before a fish, seafood or meat Chinese main course. The tasty chicken is served on iceberg lettuce and it looks really elegant.

Ingredients

Scale
  • ¼ cup (50g) raw white rice
  • 3 tablespoons Chinese black tea
  • 1 pound (450g) boneless chicken thighs
  • 1 tablespoon Szechuan peppercorns
  • 1 teaspoon 5-spice
  • 2 tablespoons brown sugar
  • 2 tablespoons salt
  • ¼ cup (60ml) dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons sesame oil
  • 5 sliced green onions
  • ¼ cup (35g) chopped peanuts
  • ½ iceberg lettuce
  • Lime juice, to serve
  • Cilantro (fresh coriander), for garnish (optional)

Instructions

  1. Toast the peppercorns in a dry pan for 5 minutes.
  2. Allow to cool, mix with the 5-spice and salt and crush with a pestle and mortar.
  3. Rub the seasoning into the chicken thighs, place in a bowl and cover with plastic wrap.
  4. Refrigerate for 4 hours or overnight.
  5. Remove chicken 30 minutes before cooking.
  6. Line a wok with aluminium foil.
  7. Mix the tea, rice and sugar together and put on to the foil.
  8. Place a steamer on to the wok, and evenly spread the chicken on top.
  9. Cover and cook on a high heat for 12 minutes until the chicken is colored and cooked through.
  10. Whilst the chicken is cooking prepare the sauce.
  11. Place the soy sauce, sherry, ginger and sesame in a saucepan and whisk.
  12. Over a high heat bring to the boil and leave for 5 minutes.
  13. Brush over the chicken when cooked.
  14. Dice the chicken into small pieces and toss with the green onions and peanuts.
  15. Divide the lettuce into leaves and divide it between 8 small plates.
  16. Place a drop of the sauce on to the leaves, and top with chicken.
  17. Squeeze lime juice over the appetizer and serve warm.
  18. Garnish these with some cilantro leaves if liked.

Notes

If you are using a nonstick wok, be very careful that the tea/rice mix does not go outside the foil. It will adhere to the pan and will be near-impossible to remove!

It’s perhaps best to line the wok with baking parchment then a double square of aluminum foil. Wait until the wok has cooled right down before removing it. If your wok is nonstick, you can still do this as a precaution.

Find it online: https://victoriahaneveer.com/chinese-tea-smoked-chicken/