TEA SMOKED CHICKEN
Provided by Food Network Kitchen
Categories appetizer
Time 5h16m
Yield about 40 hors d'oeuvres servings
Number Of Ingredients 16
Steps:
- 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.
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Omar Rafei
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to cook chicken.
Heavenly Baldwin
[email protected]I can't wait to try this recipe! It looks delicious.
Maxwell Budiman
[email protected]This recipe is a great way to add a little something extra to your next chicken dish.
Usman Ayaz
[email protected]I'm not sure if I did something wrong, but my chicken didn't turn out as flavorful as I hoped.
Lovely Lover
[email protected]I didn't have any lapsang souchong tea, so I used Earl Grey instead. It turned out great!
motamed Abdalla
[email protected]The chicken was a little dry, but the flavor was still good.
Alissa Maccay
[email protected]I've never smoked chicken before, but this recipe made it easy.
Rizwan Iqbal
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Mahesh Saud
[email protected]I'm not a big fan of tea, but I loved the flavor of the tea smoke on the chicken.
Tumi R Ami
[email protected]This recipe is a great way to use up leftover chicken. I just shredded the chicken and added it to the sauce.
obinna anthony
[email protected]I love the way the chicken skin gets crispy in the oven. It's so good!
Md labu MD LABU
[email protected]This recipe is a bit challenging, but it's definitely doable. Just be sure to follow the instructions carefully.
Selly Lucy
[email protected]The tea smoke adds a really unique flavor to the chicken. I've never had anything like it before.
The Sleet
[email protected]I've made this recipe several times and it always turns out great. It's a great way to impress guests.
Irma Miller
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The chicken is so delicious, it's hard to stop eating it.
Eden Damte
[email protected]I love the way the tea smoke infuses the chicken with flavor. It's a great way to add a little something extra to a classic dish.
Jakoda Ray
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was moist and tender, with a crispy skin.
Edward Gunn
[email protected]This tea-smoked chicken recipe was a hit at my last dinner party! The chicken was so flavorful and juicy, and the tea smoke added a unique and delicious flavor.