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