Smoky Tea Stock Recipes

SMOKY TEA STOCK

Steps:

• Drop some sliced ginger into 6 cups water, bring to a boil, then turn off the heat.
• Let rest for a few minutes, then stir in 1/4 cup Lapsang souchong tea leaves (green tea is also good). If you can't find loose tea leaves, use 4 tea bags.
• Steep for 5 or 10 minutes, then strain. Season with soy sauce if you like, and add some black pepper.

SMOKY ICED TEA

Steps:

• Pour water over tea, and steep for 5 minutes. Strain, and stir in preserves. Let cool. Serve over ice with garnish.

SMOKED PORK STOCK

Steps:

• Place pork in large stockpot and add 16 cups water. Bring to a simmer over medium-high heat; reduce heat to medium and let simmer, partially covered, until stock develops a strong, smoked pork flavor, 2 to 3 hours. Strain and discard pork.

SMOKED PORK STOCK

Steps:

• Rinse the hamhocks or ham, and set in a large stockpot. Add 1 gallon of water. Cook, covered, at a full simmer for at least 2 hours, or until stock develops a strong flavor. Strain and discard the meat. (Or use the meat to make ham salad or to flavor soups or beans.)
• Cool stock completely and skim off all the fat. (Hamhocks will produce more fat.) Stock may be refrigerated for up to a week or frozen for six months.

CLARA'S SMOKY LAVENDER TEA

Steps:

• Place lavender buds and Lapsang Souchong loose leaf tea in a tea ball. If using loose leaf tea for the base, place in a second tea ball.
• Place in a teapot and fill with boiling water.
• Steep 5 minutes, then remove tea ball(s) and tea bag.
• Serve with sugar and milk or cream.
• Play with the amount of Lapsang Souchong to see what you like - some will like it more or less smoky!

TEA SMOKED CHICKEN

Steps:

• Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
• Let cool and grind in a mortar and pestle.
• Rub the mixture all over the chicken, inside and out.
• Refrigerate overnight.
• 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.
• Line a wok and its lid with heavy-duty foil.
• Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
• Heat the wok until the mixture begins to smoke.
• Pat the chicken dry and place on the rack.
• Cover the wok tightly and smoke the chicken for about 15 minutes.
• Remove from the heat and let the covered wok stand for another 30 minutes.
• Cut the chicken into serving pieces and brush with the sesame oil.