Hsun Chi (Tea Smoked Chicken)
Submitted by bjbirish
Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.
YIELD
8 servingsPREP
10 minCOOK
50 minREADY
60 minHsun chi is a traditional Chinese tea-smoked chicken that goes through three stages: an overnight marinade in rice wine, salt, and crushed Szechuan peppercorns; a 20-minute steam; then a quick smoke in a wok lined with black tea leaves and brown sugar. Each step builds a different layer of flavor.
The Szechuan peppercorns in the marinade add a tingling, numbing heat that’s completely different from black pepper. Combined with smashed scallions and ginger stuffed into the cavity, they perfume the meat from the inside out during steaming.
The smoking happens fast. Brown sugar and tea leaves smolder on the bottom of a foil-lined wok, and the steam-cooked chicken sits on a rack above the smoke for just 12 minutes total. That’s enough to color the skin a deep amber and infuse the meat with a fragrant, earthy smokiness. A final brush of sesame oil adds a glossy sheen.
Chef Tips
- Marinate overnight. The rice wine and peppercorns need time to penetrate a whole bird.
- Flatten the scallions and ginger with the flat side of a cleaver. This bruises them and releases more flavor than mincing would.
- Line both the wok bottom and the lid with heavy-duty foil. The smoking creates residue that’s nearly impossible to clean off otherwise.
- Let the chicken rest covered for the full 15 minutes after smoking. The residual smoke continues to flavor the meat.
Variations
- Use jasmine tea leaves instead of black tea for a more floral smoke.
- Add a tablespoon of uncooked rice to the smoking mixture for extra smoke density.
- Serve cold, sliced thin, as a Chinese-style appetizer alongside pickled vegetables.
Ingredients
Directions
In a large bowl, combine the wine, salt, and peppercorns.
Cut scallions into 2-inch long pieces and flatten with flat side of cleaver.
Flatten gingerroot similarly with cleaver.
Add scallions and gingerroot to bowl.
Add the chicken, rubbing it well with the marinade.
Let chicken marinate overnight, covered and chilled.
Put scallions and gingerroot in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes.
Meanwhile, line the bottom and lid of a wok with heavy-duty foil.
In a small bowl, combine well the tea leaves and brown sugar.
Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it.
Transfer the chicken, breast side up, to the rack in the wok.
Heat wok, covered, over mod-high heat for 5 to 6 minutes or until it begins to smoke.
Smoke the chicken, covered, for 6 minutes.
Turn chicken breast side down, and smoke it for 6 minutes more.
Remove wok from heat and let stand, covered, for 15 minutes.
Transfer chicken to a cutting board, brush with oil and cut into serving pieces.
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