TEA-SMOKED 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.
CHICKEN SMOKED CHINESE CHICKEN
Make and share this Chicken Smoked Chinese Chicken recipe from Food.com.
Provided by Timothy H.
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Toast the peppercorns in a pan, then crush them coarsely and mix with the salt. Rub the chicken with the peppercorn mixture, inside and out. Leave to stand for a few hours.
- 2. Place a large sheet of foil in a roasting tin so the foil hangs well over the sides of the tin. Sprinkle the sugar and tea leaves over the foil, put a rack in the tin and place the chicken on it. Bring the foil up over the chicken and fold together to seal. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes.
- 3. Unwrap the chicken and brush with the sesame seed oil. Return to the oven and roast, uncovered, for a further 5 to 10 minutes or until golden brown. Cut the chicken into serving pieces. Serve hot, garnished with Chinese parsley.
- Note: If you prefer, the chicken can be boiled or steamed for 30 minutes or until tender then roasted for 15 minutes. Chicken breasts or legs can be used instead of a whole chicken.
Nutrition Facts : Calories 625.5, Fat 37.7, SaturatedFat 10.3, Cholesterol 170.1, Sodium 3648.3, Carbohydrate 27.8, Fiber 1.1, Sugar 25, Protein 42.6
TEA SMOKED CHICKEN
Provided by Food Network Kitchen
Categories appetizer
Time 5h16m
Yield about 40 hors d'oeuvres servings
Number Of Ingredients 16
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.
CHINESE SMOKED CHICKEN
Provided by Sharri Chambers
Categories Chicken Bake Bon Appétit Michigan
Yield Serves 4
Number Of Ingredients 11
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.
BUFFALO CHICKEN DIP
This is the best buffalo chicken dip recipe! Whenever I bring buffalo dip to a tailgate or potluck, everyone asks for the recipe. -Peggy Foster, Florence, Kentucky
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 20-25 minutes. Serve with baguette slices.
Nutrition Facts : Calories 152 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 409mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
SMOKED WHOLE CHICKEN
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
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
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23 EASY CHINESE CHICKEN RECIPES THAT ARE BETTER THAN TAKEOUT
From insanelygoodrecipes.com
5/5 (2)Published Jan 19, 2023Category Chicken, Recipe Roundup
- Easy Chinese Almond Chicken. Chinese almond chicken is an amazing stir-fry dish that can please any palate. It’s made with chunks of marinated chicken, crunchy almonds, snow peas, and water chestnuts.
- Moo Shu Chicken. Moo shu chicken is yet another splendid chicken stir-fry, this time involving cucumbers, lily flowers, and ear mushrooms. Some of its ingredients may be hard to come by, especially if you don’t have a nearby Asian grocery.
- Chinese Chicken and Broccoli. Chinese chicken and broccoli is another classic stir-fry that never disappoints. It consists of chicken chunks and broccoli florets coated with a sweet and savory sauce.
- Chinese Garlic Chicken. Here’s another remarkable yet embarrassingly easy dish to add to your weekly meal rotation. It’s chicken and garlic tossed with a special sauce made of soy sauce, sesame, and honey.
- Spicy Chinese Chicken. Crank up the heat with this spicy Chinese chicken! This stir-fry starts with chicken chunks marinated in soy sauce mixed with garlic, ginger, and chili.
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- Chicken Chow Mein. This popular stir-fry consists of chow mein noodles, meat (typically chicken), vegetables, and a flavorful sauce. There’s no strict rule about which ingredients to include!
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- 3-Ingredient Orange Chicken. Orange chicken is a Chinese takeout item that’s won the hearts of many. What makes this orangey concoction so special? Two things: the crunchy chunks of battered and fried chicken, and the secret sauce.
- General Tso’s Chicken. Everyone loves the classic General Tso’s chicken, but what if you could make it yourself at home? With this copycat recipe, you can recreate the same deliciousness found in the popular chain right in your own kitchen.
HOW TO MAKE SMOKED CHICKEN IN A WOK (熏鸡) - RED …
From redhousespice.com
Ratings 17Calories 395 per servingCategory Main Course
- Put star anise, Sichuan pepper, sesame seeds, fennel seeds and salt into a cold pan. Toast over low heat. Stir around from time to time.
- With kitchen paper, pat dry the chicken thoroughly. Sprinkle the dry rub all over the chicken, including the cavity. Use your hand to gently rub for better absorption (wear kitchen glove if you wish). N.B. You would need about half of the dry rub. Save the rest for sprinkling when serving or for seasoning other dishes (Please make sure the remaining dry rub has not been contaminated by your hands/gloves which have touched the chicken).
- Put a steamer rack in a carbon steel or cast iron wok (see note 2 for alternative cookware). Fill with water (lower than the rack). Once it starts to boil, place the chicken on top of the rack with the breast side facing upwards.
- Leave the chicken to cool for 5 mins or so. Mix light soy sauce, dark soy sauce, oyster sauce and honey until well combined. Brush it over the chicken.
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