Skip to main content

Tea Smoked Chicken 茶叶熏鸡

I've been eyeing this tea smoked chicken long long time ago and have yet decided which is the best method to prepare this special dish. Tea smoked chicken is quite popular in China & Taiwan, and red tea leaf for instant long jing, tie guan ying, Oolong are most commonly used on this recipe. Click to check on tea leaf. The word "smoked" already very challenging when you don't have such particular tooling. After scrolling through some Chinese site, finally, I came to my final decision. And here's what I did. Please read on for more.

Ingredients  :
1 whole free range chicken (round 1.3kg)
1 TB   salt
2 tspn   sichuan pepper

First step
Toast 1 tablespoon salt together with 2 tspn of sichuan pepper till fragrant then leave cool.
Pound to break the peppers and marinade salt & sichuan pepper to the chicken, leave  over night.
The next morning leave chicken to cool at room temperature then steam for 20 minutes over high heat.
Once its done, leave to cool.

Ingredients for tea smoked :
1/2 cup  rice
1/2 cup  brown sugar + 1 TB sugar
1/2 cup  dried tea leaves
1 TB  salt
2  large aluminium sheet

Second Step
Bind 2 sheet of aluminium to form one large sheet then fold into half. Sealed one side of the sheet.
Now,  spread rice, sugar, salt & tea leave over the bottom of the sheet as shown in picture.

Next, place a steel rack over the rice & sugar mixture, and then leave steamed chicken on the rack.

Finally,  seal all edges of the sheet and making sure there's no leakage.

This is how the smoked infuse parcel looks like after sealed.
Next, baked the parcel over preheated oven at 210'C for 20-30 minutes.
Once its done, transfer chicken to a serving plate and serve.
The chicken should look very moist at this stage but I prefer crispy skin, so what I did is to bake the chicken for another 15 minutes at 220'C, with an open sheet.

It actually works pretty good. I personally prefer using an oven than wok for such kind of preparation. Less messy!  The chicken really unique with the tea infused flavour plus crispy skin. Double goodness I should say ! Hope you guys will love it too.

Popular posts from this blog

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o<  Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...