Chicken Smoked Chinese Chicken Recipes

CHINESE SMOKED CHICKEN

Chinese Smoked Chicken image

Provided by Sharri Chambers

Categories Chicken Bake Bon Appétit Michigan

Yield Serves 4

Number Of Ingredients 11

Ingredients

6 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons dry white wine
1 green onion, chopped
1 tablespoon brown sugar
1 tablespoon finely minced ginger
1 teaspoon liquid smoke flavoring
1 cooking bag
1 3 3/4-pound chicken
Green onions, sliced
Steamed rice

Steps:

Combine first 7 ingredients in cooking bag. Add chicken and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally.
Preheat oven to 350°F. Set bag with chicken on baking sheet. Cut 5 small vents in top of bag. Bake until chicken is tender and brown, about 1 hour 15 minutes. Remove from oven and cool slightly. Open bag and pour juices into bowl. Cut chicken into pieces. Arrange on platter. Pour some of juices over chicken. Garnish with green onions. Serve with rice, passing remaining juices separately.

SMOKED WHOLE CHICKEN

Smoked Whole Chicken image

Great rub for smoked chicken that doesn't overpower the chicken flavor.

Provided by Brent Rice

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 4h10m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons cayenne pepper
2 tablespoons freshly cracked black pepper
1 tablespoon dried thyme
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 (3 1/2) pound whole chicken

Steps:

Preheat a smoker to 250 degrees F (120 degrees C).
Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 7.5 g, Cholesterol 132.5 mg, Fat 12.2 g, Fiber 3.3 g, Protein 44.6 g, SaturatedFat 3.3 g, Sodium 1118.3 mg, Sugar 1.4 g

COLD-SMOKED CHICKEN LEGS IN A CHINESE CURE

Cold-Smoked Chicken Legs in a Chinese Cure image

Provided by Bruce Aidells

Yield Makes about 3 pounds

Number Of Ingredients 12

Ingredients

6 cups cold water
4 whole star anise
6 (1/8-inch-thick) slices fresh ginger
1 (3- by 1/2-inch) strip fresh orange zest
1 cup kosher salt
2 1/2 tablespoons Insta Cure No. 1 (curing salt)
1/2 cup packed dark brown sugar
1/4 cup soy sauce
1/4 cup hoisin sauce
3 cups ice cubes
5 whole chicken legs (with thighs attached; 3 lb)
a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

Boil 2 cups water, star anise, ginger, and zest in a 1-quart saucepan, covered, 5 minutes, then cool infusion, uncovered, to room temperature, about 30 minutes.
Stir together kosher salt, Insta Cure, and remaining 4 cups water in storage tub until solids are dissolved, about 3 minutes, then add brown sugar, soy sauce, hoisin sauce, and cooled infusion (with solids). Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
Add chicken to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 4 to 6 hours.
Rinse chicken and pat dry, then discard brine.
Open vents on bottom of grill and on lid. Remove lid and top rack from grill, then center disposable roasting pan on lower rack and add 1 1/2 cups sawdust to pan.
Light 6 charcoal briquettes in chimney starter. When briquettes are fully lit (covered completely with gray ash and glowing), transfer with tongs to sawdust, spacing evenly.
When sawdust begins to smolder, replace top rack and arrange chicken legs on rack about 1 inch apart. Cover grill with lid, then insert thermometer into a vent hole in lid to monitor air temperature, which should be 80 to 120°F. (If temperature rises above 120°F, remove 1 or more briquettes or uncover grill slightly until temperature falls. If temperature falls below 80°F or sawdust stops burning, light 1 more briquette and add to sawdust.)
Smoke chicken, adding 1 1/2 cups sawdust to roasting pan and stirring with tongs every 1 1/2 hours to ignite unburned sawdust, 6 hours. (Chicken will not be cooked.)
Put oven rack in middle of oven and preheat oven to 350°F. Lightly oil an 11- by 17-inch roasting pan. Transfer smoked chicken, skin sides up, to pan and bake until the thickest part of a thigh registers 170°F on thermometer, about 25 minutes. Cool completely, uncovered, then chill, wrapped in plastic wrap, until ready to serve.

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