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Tea-Roasted Chicken

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• 2 tsp kosher salt
  
• 1 tsp Sichuan peppercorns, crushed
  
• 1 whole small chicken (about 2-3/4 lbs.)
  
• 1/2 cup loose green tea leaves
  
• 1/2 cup sugar
  
• 1/2 cup uncooked white rice
  
• 2 Tbsp soy sauce
  
• 2 Tbsp rice vinegar
  
• 1 Tbsp chopped shallots
  
• 1 Tbsp peanut or vegetable oil
  
• Pinch sugar
  






Instructions



1. Combine salt and peppercorns in a cup; rub mixture over entire chicken. Cover and marinate in the refrigerator for 1 hour. (Can be made ahead; refrigerate overnight.) Remove chicken and let stand at room temperature for 30 minutes.
   
   
2. Meanwhile, line a large, heavy-bottomed Dutch oven with 2 layers of heavy-duty foil, leaving a 2-inch overhang. Spread tea leaves, 1/2 cup sugar and rice on bottom of Dutch oven. Arrange a small wire rack over tea mixture. Fit 4 wooden chopsticks in a tic-tac-toe pattern over rack, breaking them if necessary to fit in the pan. Place chicken on top of chopsticks. (The chopsticks keep the chicken from sitting directly on the tea mixture, and help air circulate in the Dutch oven.)
   
   
3. Cover top of Dutch oven with another sheet of foil, then a heavy lid. Cook tea mixture over high heat until smoke begins to form, 10 to 14 minutes. Reduce heat to medium and cook 10 minutes more. Remove from heat; let chicken stand, covered, 10 minutes. (This allows the smoke to penetrate the chicken.) Uncover and carefully transfer chicken to a roasting pan.
   
   
4. Meanwhile, heat oven to 375 degrees (F). Whisk together soy sauce, vinegar, shallots, oil and pinch sugar in a bowl. Brush half of the soy mixture on the chicken.
   
   
5. Roast chicken 15 minutes; brush with remaining soy mixture. Roast 15 to 20 minutes more, or until an instant-read thermometer inserted in thigh registers 180 degrees (F).
   
   Let stand 5 minutes before slicing.
   
   Makes 4 servings.