Tea Smoked Chicken – a delicious recipe with salt, szechuan peppercorns, chicken, black tea leaves, brown sugar, sesame oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
2
Let cool and grind in a mortar and pestle.
3
Rub the mixture all over the chicken, inside and out.
4
Refrigerate overnight.
5
Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
6
Line a wok and its lid with heavy-duty foil.
7
Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
8
Heat the wok until the mixture begins to smoke.
9
Pat the chicken dry and place on the rack.
10
Cover the wok tightly and smoke the chicken for about 15 minutes.
11
Remove from the heat and let the covered wok stand for another 30 minutes.
12
Cut the chicken into serving pieces and brush with the sesame oil.
819
kcal
Calories
18
g
Fat
18
g
Carbs
141
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 tablespoons salt, 1 tablespoon szechuan peppercorns, 4 lbs chicken, 1/3 cup black tea leaves, and more.
Yes, Tea Smoked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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