Tea Smoked Chicken
- Level: Intermediate
- Yield: about 40 hors d'oeuvres servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 32
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 11
- Sodium
- 63
- Total: 5 hr 16 min
- Prep: 30 min
- Inactive: 4 hr 30 min
- Cook: 16 min
Ingredients
1 tablespoon Szechuan peppercorns
1 teaspoon five-spice powder
2 tablespoons kosher salt
1 pound boneless skinless chicken thighs
1/4 cup white rice
3 tablespoon Chinese black tea
2 tablespoons brown sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons soy sauce, preferably dark (see Cook's Note)
1 tablespoon peeled and minced fresh ginger
2 teaspoons toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 cup chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime
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 smoky-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.