Tea Smoked Peking Chicken Recipes

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TEA-SMOKED PEKING CHICKEN



Tea-Smoked Peking Chicken image

This whole chicken is simmered in an aromatic soy-based broth, then smoked. A mixture of rice, tea leaves and brown sugar is used to smoke this traditional chicken dish giving it a distinctly unique flavor. -May Der, South Pasadena, California

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons Sichuan peppercorns
3 tablespoons salt
1 whole broiler/fryer chicken (4 to 5 pounds)
8 cups water
1 cup reduced-sodium soy sauce
2 green onions, sliced
3 slices fresh gingerroot
2 whole star anise
1 cinnamon stick (3 inches)
1 teaspoon Chinese five-spice powder
1/2 cup uncooked long grain rice
1/2 cup loose black tea leaves
1/2 cup packed brown sugar
1 teaspoon sesame oil

Steps:

  • Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely., Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight., In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid., Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up., Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown., Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.

Nutrition Facts :

TEA SMOKED CHICKEN



Tea Smoked Chicken image

Provided by Food Network Kitchen

Categories     appetizer

Time 5h16m

Yield about 40 hors d'oeuvres servings

Number Of Ingredients 16

1 tablespoon Szechuan peppercorns
1 teaspoon five-spice powder
2 tablespoons kosher salt
1 pound boneless skinless chicken thighs
1/4 cup white rice
3 tablespoon Chinese black tea
2 tablespoons brown sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons soy sauce, preferably dark (see Cook's Note)
1 tablespoon peeled and minced fresh ginger
2 teaspoons toasted sesame oil
5 scallions (white and green), thinly sliced
1/4 cup chopped peanuts
1/2 head iceberg lettuce
Sriracha sauce or other Asian chili sauce, to taste
Juice of 1/2 lime

Steps:

  • 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.
  • Bring the chicken to room temperature about 30 minutes before cooking.
  • 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 colored and cooked through, about 12 minutes.
  • 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.
  • 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.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

Provided by Food Network

Categories     appetizer

Time 9h40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 pound whole chicken
1 teaspoon ground Szechwan peppercorn
1 tablespoon salt
1 teaspoon fivespice powder
1/2 cup black tea leaves
1/2 cup brown sugar
1/2 cup raw rice
2 to 3 chunks fresh ginger
2 to 3 large strips of orange zest
2 tablespoons sesame oil
Scallion brushes

Steps:

  • Wash the chicken and pat dry inside and out with paper towels. Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl. Rub the seasonings into the outside and inside cavity of the bird. Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight.
  • Fill the lower part of a steamer with enough water to come within an inch of the cooking rack. Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.
  • Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil.
  • Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot. Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it. Place the chicken on the rack, breast side up. Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid. Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape.
  • After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside.
  • Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes. To serve, cut off the wings and legs. Divide the body of the chicken in half lengthwise by cutting through the breast and backbone. Lay the halves flat on the cutting board, skinside up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces. Chop the wings and legs into pieces as well. Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.

TEA-SMOKED CHICKEN



Tea-Smoked Chicken image

Categories     Chicken     Poultry     Steam     Dinner     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 6

1 tablespoon Sichuan peppercorns
2 1/2 teaspoons coarse salt
a 3- to 3 1/2-pound chicken
1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
2 tablespoons packed dark brown sugar
Asian sesame oil for brushing chicken

Steps:

  • In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
  • Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
  • While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
  • Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
  • Transfer chicken to a cutting board and brush lightly with oil.

TEA SMOKED CHICKEN



Tea Smoked Chicken image

This is smoked in a wok. Between the curing, steaming and smoking, you end up with a tasty chicken that is very moist and has a lovely firm texture. I usually find the breast meat too dry on a roast chicken, but not on this one! Good hot or cold. Prep time does not include marinating time.

Provided by graffeetee

Categories     Whole Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/2 tablespoons salt
1 tablespoon szechuan peppercorns
4 lbs chicken
1/3 cup black tea leaves
1/3 cup brown sugar
sesame oil, for finishing

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.

Nutrition Facts : Calories 662.5, Fat 41.6, SaturatedFat 11.9, Cholesterol 207, Sodium 2816.5, Carbohydrate 17.8, Sugar 17.6, Protein 51.3

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE



Tea-Smoked Chicken Thighs With Pomegranate Glaze image

Provided by Dana Bowen

Categories     dinner, lunch, project, main course

Time 30m

Yield 4 entrée portions

Number Of Ingredients 10

2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 2 1/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
1 1/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil

Steps:

  • Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
  • Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
  • While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
  • Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.

CHINESE TEA SMOKED RIBS 1977



Chinese Tea Smoked Ribs 1977 image

Make and share this Chinese Tea Smoked Ribs 1977 recipe from Food.com.

Provided by andypandy

Categories     Pork

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 10

8 tablespoons loose black tea leaves (17 bags)
1 1/2 teaspoons fennel seeds, crushed
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon black pepper
3 lbs pork spareribs, cut into thirds across the bones
1/2 cup kikkoman baste and glaze teriyaki sauce
1 tablespoon tomato ketchup
1 clove minced garlic
1/4 teaspoon cayenne ground red pepper

Steps:

  • Combine tea leaves with fennel, ginger, cloves and black pepper.
  • Spray a large rack and a shallow pan with cooking spray well.
  • Sprinkle tea mixture into the bottom of the pan.
  • Place the rack over top of leaves.
  • Cut ribs into serving size pieces and place meaty side up onto rack.
  • Cover whole pan tightly with foil.
  • Place into oven 350 degrees for 40 minutes.
  • Now combine the teriyaki, ketchup, garlic, and pepper well.
  • Set aside.
  • Remove ribs from oven.
  • Reduce oven to 325 degrees.
  • Brush both sides of ribs with the sauce, saving some for one more baste near end of cooking.
  • Bake now uncovered 40 minutes.
  • Brush ribs again, and bake the last 10 minutes.
  • Serve.

Nutrition Facts : Calories 1350.4, Fat 107.3, SaturatedFat 40.5, Cholesterol 353.8, Sodium 2242.1, Carbohydrate 10.4, Fiber 0.7, Sugar 7.5, Protein 80.8

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