Tea Smoked Chicken (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 40 |
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Ingredients:
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 |
Directions:
1. 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.
2. Bring the chicken to room temperature about 30 minutes before cooking.
3. 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.
4. 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.
5. 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.
6. Cook's Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.
7. Copyright 2007 Television Food Network, G.P. All rights reserved
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