Tea Smoked Chicken

Name: Tea Smoked Chicken
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 1200g Chickens; 5g salt; 10g Chicken noodles; 30ml Cooking Wine; 120ml Soy sauce; 30g ginger; 100g Rice; 150g brown sugar; 50g black tea; 30g coffee; 20g rose Tea

by Connie Chen

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Tea smoked chicken is a traditional Han nationality dish in Huizhou area, belonging to Huizhou cuisine. The color is golden and pleasing to the eye, the meat is delicious, the smoky flavor has the fragrance of melon slices and tea, and the flavor is unique. The finale of the twelve ways is "Tea Smoked Chicken". Personally, I feel that the key to tea smoked chicken is patience. The taste that is cultivated with time, chewing the chicken as if making SPA chicken. The special feature of my tea-smoked chicken: the first marinade used salt-baked chicken powder, marinated overnight, and it was completely delicious. The second soaking of the cooked chicken is simply the color and fragrance brought out by the straw mushroom soy sauce. The third smoker uses Chinese and Western tea: Qimen black tea and coffee, roses, and scented chicken indulge in the fragrance of Chinese and Western tea. The family likes the taste very much, so you might as well try this aromatherapy chicken during the National Day holiday, and let the taste also have a spa.

Tea Smoked Chicken

1. Clean the chickens and let them dry for 2 hours

2. Mix 5 g of salt, 10 g of salt-baked chicken powder and 30 ml of cooking wine, and apply it to the dried chicken, both inside and outside.

3. Wrap the seasoned chicken in a fresh-keeping bag and put it in the refrigerator for one night

4. Put 30g of ginger slices, dark soy sauce, 30g of brown sugar and 500ml of water together in a wok

5. Put the marinated chickens into the wok together with the marinade, with the meaty chicken breasts facing down

6. Boil the chicken on high heat for 10 minutes. During the cooking process, turn the chicken over to make the skin of the chicken evenly colored

7. Turn off the heat after the high heat is cooked, soak in the sauce, flip the body every 20 minutes, repeat 2 to 3 times

8. In the wok, spread tin foil, put a layer of rice on top of the tin foil, put 120 grams of brown sugar cubes, and sprinkle with black tea

9. Sprinkle coffee powder on the black tea, and finally sprinkle roses, and spread all the smoked materials on the tin foil

10. Put the cooked chickens on the shelf, under the shelf is the smoked material, cover the lid, burn for 8 minutes, turn off the heat

11. Keep the lid on and continue smoking for 30 minutes. Open the lid and you will smell the smoked aroma. Let the tea smoked chicken cool and cut into pieces to enjoy

Tips:
1. The time to marinate the chicken is more than 2 hours, it is best to marinate one night in advance;
2. To cook tender and smooth chicken nuggets, boil it for 8 to 10 minutes on high heat. Personally, I don’t think the lid is needed. The chicken breast should be turned down on the way. To verify whether the chicken is cooked, you can use chopsticks to insert the chicken breast with the most meat, and withdraw the chopsticks without blood, indicating that it is cooked;
3. Spread tin foil on the pot when smoking, to protect the wok and to facilitate cleaning;
4. Don't open the lid during the smoking process, let the chicken nuggets completely put aside distracting thoughts, and enjoy the romantic world of black tea, coffee and roses at ease;
5. Keep the beautiful chicken skin and let the chicken cool before cutting it into pieces.