Tea Smoked Chicken

Total Time:
5 hr 16 min
Prep:
30 min
Inactive:
4 hr 30 min
Cook:
16 min

Yield:
about 40 hors d'oeuvres servings
Level:
Intermediate

Ingredients
Directions

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.

Cook's Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.

Copyright 2007 Television Food Network, G.P. All rights reserved


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Pairs Well With
Riesling

Peachy, honeyed white wine

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