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Tea Smoked Chicken




Source of Recipe


Martin Yan


List of Ingredients




Poaching Liquid

3 cups water
1/4 cup Chinese rice wine or dry sherry
3 tablespoons dark soy sauce
2 tablespoons soy sauce
1 tablespoon sugar
2 teaspoons minced ginger

4 chicken legs

Smoking Mixture

2/3 cup oolong or black tea leaves
1/2 cup packed brown sugar
1/3 cup long-grain rice
1 teaspoon Chinese five spice powder

Basting Sauce

1 tablespoon dark soy sauce
1 teaspoon sesame oil



Recipe



Getting Ready

Combine poaching liquid ingredients in a pot. Bring to a boil over high heat. Add chicken; reduce heat to simmer for 15 minutes. Remove chicken; let cool and pat dry with paper towels. Line the inside of wok and its lid with foil. Combine smoking mixture and spread evenly in the foil-lined wok. Set a round cake rack over smoking mixture. Place chicken on the rack. Combine basting sauce ingredients in a bowl.

Cooking

Heat uncovered wok over high heat until mixture begins to smoke. Cover wok with lid; reduce heat to medium-low and smoke for 7 to 10 minutes. Turn off heat and let stand for 3 minutes before removing lid. Brush chicken with basting sauce. Remove chicken to a serving platter and serve.