Best 5 Tea Smoked Chicken Recipes

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Tantalize your taste buds with the delectable Tea Smoked Chicken, a culinary masterpiece that seamlessly blends the rich flavors of tea leaves, aromatic spices, and succulent chicken. Embark on a sensory journey as you explore a diverse selection of recipes, each offering unique variations on this beloved dish. Discover the classic Chinese Tea Smoked Chicken, where a whole chicken is infused with the essence of fragrant tea leaves, creating a smoky, savory, and incredibly tender delicacy. Delve into the Szechuan Tea Smoked Chicken, where bold flavors take center stage, as the chicken is marinated in a fiery blend of Szechuan spices before being smoked, resulting in a dish that is both tantalizingly spicy and addictively smoky. If you prefer a milder experience, try the Cantonese Tea Smoked Chicken, where the chicken is gently infused with the delicate aromas of jasmine tea, resulting in a subtly smoky and incredibly succulent dish. Vegetarian? Delight in the Tea Smoked Tofu, a plant-based rendition of this classic dish, where firm tofu absorbs the smoky tea flavors, creating a meaty texture and umami-rich taste. Get ready to embark on a culinary adventure with our comprehensive guide to Tea Smoked Chicken and its delectable variations.

Here are our top 5 tried and tested recipes!

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE



Tea-Smoked Chicken Thighs With Pomegranate Glaze image

Provided by Dana Bowen

Categories     dinner, lunch, project, main course

Time 30m

Yield 4 entrée portions

Number Of Ingredients 10

2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 2 1/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
1 1/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil

Steps:

  • Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
  • Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
  • While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
  • Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.

CHICKEN SALAD TEA SANDWICHES WITH SMOKED ALMONDS



Chicken Salad Tea Sandwiches with Smoked Almonds image

Provided by Kitchen Crew

Categories     Chicken Salads

Number Of Ingredients 7

3 c chicken broth
2 chicken breasts, boneless and skinless
1 c mayonnaise
1/3 c shallots, minced
1 tsp fresh tarragon, finely chopped
24 slice white bread
1/2 c almonds, smoked and finely chopped

Steps:

  • 1. In a deep skillet bring broth or water to a boil and add chicken breasts in one layer.
  • 2. Reduce heat and poach chicken at a bare simmer, turning once, for 7 minutes.
  • 3. Remove skillet from heat and cool chicken in cooking liquid 20 minutes.
  • 4. Discard skin and shred chicken fine.
  • 5. In a bowl, stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, salt and pepper.
  • 6. Make 12 sandwiches with chicken salad and bread, pressing together gently.
  • 7. With a 2 inch round cutter cut 2 rounds from each sandwich.
  • 8. Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well.
  • 9. Roll edges in almonds.
  • 10. Sandwiches may be made two hours ahead, wrapped in plastic wrap, and chilled.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

Provided by Food Network Kitchen

Categories     appetizer

Time 5h16m

Yield about 40 hors d'oeuvres servings

Number Of Ingredients 16

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

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.

TEA-SMOKED CHICKEN



Tea-Smoked Chicken image

Categories     Chicken     Poultry     Steam     Dinner     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 tablespoon Sichuan peppercorns
2 1/2 teaspoons coarse salt
a 3- to 3 1/2-pound chicken
1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
2 tablespoons packed dark brown sugar
Asian sesame oil for brushing chicken

Steps:

  • In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
  • Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
  • While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
  • Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
  • Transfer chicken to a cutting board and brush lightly with oil.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

This is smoked in a wok. Between the curing, steaming and smoking, you end up with a tasty chicken that is very moist and has a lovely firm texture. I usually find the breast meat too dry on a roast chicken, but not on this one! Good hot or cold. Prep time does not include marinating time.

Provided by graffeetee

Categories     Whole Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons salt
1 tablespoon szechuan peppercorns
4 lbs chicken
1/3 cup black tea leaves
1/3 cup brown sugar
sesame oil, for finishing

Steps:

  • Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
  • Let cool and grind in a mortar and pestle.
  • Rub the mixture all over the chicken, inside and out.
  • Refrigerate overnight.
  • Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
  • Line a wok and its lid with heavy-duty foil.
  • Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
  • Heat the wok until the mixture begins to smoke.
  • Pat the chicken dry and place on the rack.
  • Cover the wok tightly and smoke the chicken for about 15 minutes.
  • Remove from the heat and let the covered wok stand for another 30 minutes.
  • Cut the chicken into serving pieces and brush with the sesame oil.

Nutrition Facts : Calories 662.5, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 2816.5, Carbohydrate 17.8, Sugar 17.6, Protein 51.3

Tips:

  • Choose a fresh, whole chicken for the best results.
  • Ensure the chicken is completely dry before smoking it to prevent uneven cooking.
  • Use a brine or rub to enhance the flavor of the chicken.
  • Smoke the chicken at a low temperature (225-250°F) for a long period (6-8 hours) to achieve a tender, juicy bird.
  • Use a variety of wood chips or pellets for a more complex flavor. Popular choices include hickory, apple, and oak.
  • Monitor the internal temperature of the chicken to ensure it reaches a safe 165°F in the thickest part of the thigh.
  • Let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.

Conclusion:

Tea-smoked chicken is a delicious and versatile dish that can be enjoyed in various ways. Whether you're looking for a simple weeknight dinner or a special occasion meal, this recipe is sure to impress. With its smoky, aromatic flavor and tender, juicy texture, tea-smoked chicken is a dish that everyone will love. So next time you're looking for something new to try, give this recipe a try. You won't be disappointed!

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