Black Tea Smoked Chicken
Great tasting chicken dish.
Yield
20 servingsPrep
30 minCook
16 minReady
4½Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sichuan peppercorns
|
*
|
| 1 | teaspoon |
chinese five spice powder
|
*
|
| 2 | tablespoons |
kosher salt
|
|
| 1 | pound |
chicken thighs, boneless, skinless
boneless skinless |
|
| ¼ | cup |
long grain rice
|
*
|
| 3 | tablespoons |
china black tea leaves
|
* |
| 2 | tablespoons |
brown sugar
|
|
| ¼ | cup |
chinese (xiao xiang) wine
|
* |
| 2 | tablespoons |
chinese (xiao xiang) wine
|
* |
| 2 | tablespoons |
soy sauce, tamari
preferably dark |
|
| 1 | tablespoon |
ginger
peeled and minced fresh |
|
| 2 | tablespoons |
sesame oil
toasted |
|
| 5 | each |
scallions, spring or green onions
thinly sliced |
|
| ¼ | cup |
peanuts
chopped |
|
| ½ | each |
iceberg lettuce
|
*
|
| 1 | x |
chili sauce
asian, to taste |
*
|
| ½ | each |
limes
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sichuan peppercorns
|
*
|
| 5 | ml |
chinese five spice powder
|
*
|
| 3E+1 | ml |
kosher salt
|
|
| 453.6 | g |
chicken thighs, boneless, skinless
boneless skinless |
|
| 59 | ml |
long grain rice
|
*
|
| 45 | ml |
china black tea leaves
|
* |
| 3E+1 | ml |
brown sugar
|
|
| 59 | ml |
chinese (xiao xiang) wine
|
* |
| 3E+1 | ml |
chinese (xiao xiang) wine
|
* |
| 3E+1 | ml |
soy sauce, tamari
preferably dark |
|
| 15 | ml |
ginger
peeled and minced fresh |
|
| 3E+1 | ml |
sesame oil
toasted |
|
| 5 | each |
scallions, spring or green onions
thinly sliced |
|
| 59 | ml |
peanuts
chopped |
|
| 0.5 | each |
iceberg lettuce
|
*
|
| 1 | x |
chili sauce
asian, to taste |
*
|
| 0.5 | each |
limes
juice |
|
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 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.
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.
