Tea-Smoked Chicken with Fragrant Spices

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons rice wine or dry sherry 2 tablespoons rice wine or dry sherry
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 teaspoon black tea leaves 1 teaspoon black tea leaves
• 1 teaspoon green tea leaves 1 teaspoon green tea leaves
• Salt, to taste Salt, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 34g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, rice wine, honey, vegetable oil, minced garlic, grated ginger, star anise, cinnamon stick, Sichuan peppercorns, and a pinch of salt.
2. 2.
   Place the chicken in a large ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Remove the chicken from the marinade and discard the excess liquid. Pat the chicken dry with paper towels.
5. 5.
   In a wok or deep pan, heat the black and green tea leaves over medium heat until they start to smoke. Place a wire rack on top of the tea leaves.
6. 6.
   Place the chicken on the wire rack, breast-side up. Cover the wok or pan tightly with aluminum foil, ensuring no smoke escapes.
7. 7.
   Smoke the chicken for about 30 minutes, or until it is fully cooked and the internal temperature reaches 75°C (165°F).
8. 8.
   Remove the chicken from the wok and let it rest for 10 minutes before carving.
9. 9.
   Serve the tea-smoked chicken hot, garnished with fresh herbs and accompanied by steamed rice or stir-fried vegetables.

Treat your ingredients with care...

• Tea leaves — Use high-quality loose-leaf tea for the best flavor. Experiment with different types of tea, such as lapsang souchong or jasmine, to add unique nuances to the dish.

Tips & Tricks

• For a smokier flavor, you can extend the smoking time by 5-10 minutes, but be cautious not to overcook the chicken.
• If you don't have a wok or deep pan, you can use a stovetop smoker or a grill with a smoking box.
• To add a touch of sweetness, brush the chicken with honey or maple syrup during the smoking process.

Serving advice

Serve the tea-smoked chicken as a main course, accompanied by steamed rice or stir-fried vegetables. Garnish with fresh herbs like cilantro or green onions for added freshness and color.

Presentation advice

Present the tea-smoked chicken on a platter, showcasing its golden brown exterior. Garnish with sprigs of fresh herbs and serve with a side of steamed rice or vegetables. The smoky aroma will entice your guests as they savor the tender and flavorful meat.