Smoked chicken Hunan-style

Smoked chicken Hunan-style

By
From
Encyclopedia of Food and Cookery
Serves
6-8

In Hunan they have a way of smoking chicken which is superb – moist, tender meat with a rich smoky flavour and glistening skin. If you haven’t got a wok with a lid, use a deep, heavy frying pan with a tight-fitting lid or an electric frying pan.

Ingredients

Quantity Ingredient
10g black tea leaves
2 tablespoons brown sugar
1 White chicken, cooked
1 tablespoon sesame oil

Method

  1. Line inside of a wok and its lid with heavy-duty foil. Mix tea leaves with brown sugar and place in bottom of wok. Put a rack in wok which will keep chicken about 5 cm above tea leaves – a round wire cake rack is ideal. If using a wire cake rack in a frying pan, you will probably need to rest it on something else to bring it to required height – for example, 4 metal egg rings, or the outside rim of a loose-bottomed flan tin.
  2. Arrange chicken on rack, breast side up. Cover wok tightly and heat over moderate heat for 5 minutes or until tea mixture begins to smoke. (If using an electric frying pan, set dial at medium.) Smoke chicken for 10 minutes, then turn it breast side down and smoke for a further 10 minutes.
  3. Take wok from heat and allow chicken to stand, with lid on, for 15 minutes. Remove chicken and brush skin all over with sesame oil. Place on a cutting board and, using a sharp chopper, cut through bones into serving pieces. The wings should be cut in 2, thighs in 3–4 portions each, drumsticks in 3, and breast into 6–8 pieces.
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