Tea-Smoked Chicken

RE: Tea-Smoked Chicken (Lunza)

Sat, 07 Aug 2004 14:55:06 GMT

I'll have to try that one. :)

RE: Tea-Smoked Chicken (hungovergourmet)

Mon, 19 Apr 2004 16:09:48 GMT

Was double checking the recipe and I noticed it doesn't give instructions regarding the brown sugar. Does that go into the marinade with the wine, scallions, peppercorns, etc? Also, it says to remove the chicken from marinade and place scallions and ginger root inside... are these the same ones from the marinade? I'm probably going to quarter my chicken, can I just skip this part?

RE: Tea-Smoked Chicken (Kristi S.)

Sun, 18 Apr 2004 21:32:07 GMT

quote:
Originally posted by lleechef

Try tea-smoked shrimp with a ponzu sauce,

What is ponzu sauce? Have a recipe?

RE: Tea-Smoked Chicken (hungovergourmet)

Sun, 18 Apr 2004 20:02:27 GMT

quote:
Originally posted by Grampy
It sounds as if it would work as you describe, but I think I would quarter the chicken first.

Thanks for the idea Grampy! I'm going to make this on Tuesday so I'll report back on how it turned out.

RE: Tea-Smoked Chicken (lleechef)

Sun, 18 Apr 2004 03:11:32 GMT

Try tea-smoked shrimp with a ponzu sauce, wasabi, and "threads" of beet, carrot and daikon radish tossed in a hot/sweet vinaigrette. Your customers/friends/relatives........ will love you!

RE: Tea-Smoked Chicken (EdSails)

Sat, 17 Apr 2004 18:12:22 GMT

I've never tried tea smoked chicken, but tea-smoked duck which seems a similar process is one of my favorites. It adds a very subtle flavor----but extremely delicious. I think it would work well on the chicken too.

RE: Tea-Smoked Chicken (Grampy)

Sat, 17 Apr 2004 17:12:20 GMT

quote:
Originally posted by hungovergourmet

Sounds interesting... I wonder if I could adapt it to do something similar on the gas grill? Maybe set it up for indirect cooking and make a smoking packet with the leaves like I do the wood chips... gonna give it a try this week perhaps.

It sounds as if it would work as you describe, but I think I would quarter the chicken first.

RE: Tea-Smoked Chicken (Jellybeans)

Sat, 17 Apr 2004 16:40:41 GMT

My mom does tea-smoked chicken regularly and whenever I'm back visiting her and my dad, I really enjoy the chicken :)

We do the smoking in a huge wok (traditional way of doing it) and my mom doesn't toss the smoked chicken in sesame oil (probably to keep it fairly low-fat)

It's just one of the dishes we Chinese have in our repertoire :) I hope that you enjoy it as much as we do.

RE: Tea-Smoked Chicken (hungovergourmet)

Sat, 17 Apr 2004 16:34:01 GMT

Sounds interesting... I wonder if I could adapt it to do something similar on the gas grill? Maybe set it up for indirect cooking and make a smoking packet with the leaves like I do the wood chips... gonna give it a try this week perhaps.

Tea-Smoked Chicken (Kristi S.)

Wed, 14 Apr 2004 12:42:47 GMT

This recipe sounds great and I am anxious to try it. Has anyone tea-smoked their chicken before, and how were the results?

Tea-Smoked Chicken

1 2-2 1/2 pound chicken
1/2 cup china black tea leaves
2 tablespoons brown sugar, packed
2 tablespoons rice wine
2 scallions
1 tablespoon fresh ginger root peeled and minced
2 teaspoons salt
1 1/2 teaspoons Szechwan peppercorns, crushed
Sesame oil

Combine wine, salt and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and gingerroot to bowl. Place chicken in bowl and rub the mixture all over the chicken inside and out. Let stand in refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 200 degrees) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and serve.