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Tea Smoked Chicken

Tea Smoked Chicken Feature Image
Prep Time
30 min
Cook Time
16 min
Yields
40 hors d'oeuvres

Spicy and smoky, these yummy bites of tender smoked chicken are served on crunchy lettuce with a yummy soy-ginger sauce.

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ingredients

1
tbsp Szechuan peppercorns
1
tsp five-spice powder
2
tbsp kosher salt
1
lb(s) boneless skinless chicken thighs
¼
cup white rice
3
tbsp Chinese black tea
2
tbsp brown sugar
¼
cup plus 2 Tbsp Shao-sing wine or medium-dry sherry
2
tbsp soy sauce, preferably dark (see Cook's Note)
1
tbsp peeled and minced fresh ginger
2
tsp toasted sesame oil
5
scallions (white and green), thinly sliced
¼
cup chopped peanuts
½
head iceberg lettuce
Sriracha sauce or other Asian chili sauce
Juice of 1/2 lime
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directions

Notes

Dark soy sauce is thicker and lightly sweeter tasting than other soys. It can be found in Asian markets or supermarkets with a good Asian section.

Step 1

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.

Step 2

Bring the chicken to room temperature about 30 minutes before cooking.

Step 3

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 coloured and cooked through, about 12 minutes.

Step 4

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.

Step 5

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.

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