Chinese Smoked Chicken Recipes

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.

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.

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.

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.

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.