Fragrant Tea-Smoked Chicken
Experience the harmony of flavors in this Fragrant Tea-Smoked Chicken, a dish that offers an exquisite balance between smokiness and tenderness. This unique cooking method employs a wok for smoking, ensuring the chicken remains moist and flavorful. The chicken is first cured with a blend of Szechuan peppercorns and salt, which permeates every bite with a delightful zing. Steamed to perfection, it achieves a texture that’s both juicy and firm, making it an impressive centerpiece for any meal. Whether served hot for dinner or chilled for a refreshing lunch, this dish is sure to please everyone at the table. Perfect for gatherings and meal prep, the simple yet effective approach to cooking ensures you enjoy a consistently delicious result.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Salt
1 1/2 tablespoons (Toasted and ground with peppercorns)
Szechuan Peppercorns
1 tablespoon (Toasted and ground with salt)
Whole Chicken
4 lbs (Cleaned and prepared for seasoning)
Black Tea Leaves
1/3 cup (Used for smoking)
Brown Sugar
1/3 cup (Used for smoking)
Sesame Oil
To taste (For brushing before serving)
Instructions
1
Start by toasting the salt and Szechuan peppercorns in a skillet over low heat. Stir occasionally until fragrant and smoke begins to rise, about 5-7 minutes.
2
Allow the toasted mixture to cool, then grind it into a fine powder using a mortar and pestle.
3
Rub this aromatic mixture all over the chicken, making sure to cover it thoroughly inside and out. Seal the chicken in a plastic bag or container and refrigerate overnight to allow the flavors to infuse.
4
The next day, prepare a steamer setup using a large pot and a collapsible steamer basket. Steam the chicken for about 45 minutes, or until the juices run clear when you prick the thigh with a knife. Save the flavorful chicken broth for future use in soups or sauces.
5
Now, get your wok ready for smoking. Line both the wok and its lid with heavy-duty aluminum foil to catch the drippings and protect the wok.
6
In the bottom of the wok, combine the black tea leaves and brown sugar, creating a fragrant mixture. Place a heatproof rack over the tea and sugar.
7
Heat the wok on medium-high until the mixture begins to produce smoke—this usually takes about 5-7 minutes.
8
While the wok is heating, pat the steamed chicken dry with paper towels. This helps achieve a crispy, smoky skin.
9
When the wok is ready, place the chicken on the rack above the smoking mixture. Quickly cover the wok with the lid to trap the smoke inside.
10
Smoke the chicken for about 15 minutes, then remove the wok from the heat and let it rest, covered, for an additional 30 minutes to allow the flavors to deepen.
11
Finally, carve the chicken into serving pieces and brush generously with sesame oil for an extra touch of flavor and richness before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of Fragrant Tea-Smoked Chicken?
This dish offers an exquisite balance between smokiness and tenderness, with a delightful zing from Szechuan peppercorns and salt.
What size chicken should I use for this recipe?
The recipe calls for one whole chicken weighing approximately 4 lbs.
How long should I toast the Szechuan peppercorns and salt?
Toast the mixture over low heat for about 5-7 minutes until it becomes fragrant and smoke begins to rise.
How should I prepare the spice rub after toasting?
Allow the toasted salt and peppercorns to cool, then grind them into a fine powder using a mortar and pestle.
How long does the chicken need to marinate?
After rubbing the spice mixture onto the chicken, seal it in a container and refrigerate it overnight to allow flavors to infuse.
How is the chicken cooked before smoking?
The chicken is first steamed for about 45 minutes using a large pot and a collapsible steamer basket.
How do I know when the steamed chicken is fully cooked?
The chicken is done when the juices run clear after pricking the thigh with a knife.
Can I reuse the liquid from the steamer?
Yes, you should save the flavorful chicken broth for future use in soups or sauces.
What equipment is used for smoking the chicken?
The recipe utilizes a wok lined with heavy-duty aluminum foil and a heatproof rack.
Why is aluminum foil used in the wok?
Foil is used to line both the wok and its lid to catch drippings and protect the surface of the wok during the smoking process.
What ingredients are used to create the smoke?
A mixture of 1/3 cup black tea leaves and 1/3 cup brown sugar is placed in the bottom of the wok.
How long does the wok take to start smoking?
It typically takes about 5-7 minutes on medium-high heat for the tea and sugar mixture to start producing smoke.
Why do I need to pat the chicken dry before smoking?
Patting the steamed chicken dry with paper towels helps achieve a crispy and smoky skin.
How long should the chicken be smoked in the wok?
The chicken should be smoked for about 15 minutes with the lid quickly covered to trap the smoke.
Is there a resting period after smoking?
Yes, after removing from heat, let the chicken rest while covered for an additional 30 minutes to deepen the flavors.
What is the final touch before serving the chicken?
Carve the chicken into pieces and brush it generously with sesame oil for added flavor and richness.
Can this chicken be served cold?
Absolutely; it can be served hot for dinner or chilled for a refreshing lunch.
Is this recipe suitable for meal prep?
Yes, it is perfect for gatherings and meal prep due to its consistent results and ability to be served at various temperatures.
What type of tea is best for this recipe?
The recipe specifies using black tea leaves for the smoking process.
How many ingredients are in this recipe?
There are 6 main ingredients: salt, Szechuan peppercorns, whole chicken, black tea leaves, brown sugar, and sesame oil.
What is the purpose of the Szechuan peppercorns?
They provide a unique aromatic zing that permeates the meat during the overnight curing process.
What is the texture of the chicken once finished?
The steaming and smoking methods ensure the chicken remains both juicy and firm.
Do I need to use a specific type of salt?
The recipe calls for 1 1/2 tablespoons of salt, which is toasted and ground with the peppercorns.
What temperature should the wok be for smoking?
The wok should be heated on medium-high until the tea and sugar mixture begins to smoke.
Can I use white sugar instead of brown sugar?
The recipe specifically recommends brown sugar for the smoking mixture to achieve the desired fragrance and color.
How much sesame oil should be used?
Sesame oil should be applied 'to taste' as a final brushing before the chicken is served.
Is the chicken cured or just seasoned?
The chicken is cured with the salt and peppercorn mixture overnight in the refrigerator.
What are some tags associated with this dish?
Associated tags include chicken, tea-smoked, wok cooking, asian flavors, szechuan, and meal prep.
What is the primary cooking vessel for the smoking stage?
A wok is used as the primary vessel for the smoking stage of this recipe.
How is the chicken prepared for seasoning?
The whole chicken should be cleaned and ready for the salt and peppercorn rub.