Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Black peppercorns

  2. 5 tablespoons 75ml Brown sugar

  3. 1 teaspoon 5ml Green peppercorns

  4. 1/3 cup 53g / 1.9oz Long-grain rice

  5. 3 tablespoons 45ml Dry sherry

  6. 1 Tangerine peel

  7. 3 Garlic - peeled, minced

  8. 3 tablespoons 45ml Soy sauce

  9. 1 tablespoon 15ml Grated orange peel

  10. 1 tablespoon 15ml Granulated sugar

  11. 1 tablespoon 15ml Grated lemon peel

  12. 10 Pared fresh ginger

  13. 3 Green onions - cut into 2 inch pieces

  14. 2 teaspoons 10ml Kosher salt

  15. 1 Broiler/fryer chicken - (3-4 lbs.)

  16. 1/2 cup 20g / 0.7oz Black tea leaves

Instructions Jump to Ingredients ↑

  1. For Marinade, crush the peppercorns. Use a mortar and pestle or use a household hammer with peppercorns between a paper towel. Combine the peppercorns, sherry, soy sauce, granulated sugar, ginger, garlic, onion pieces and salt.

  2. Rub chicken inside and out with marinade. Cover and refrigerate a minimum of 8 hours--best overnight. Place chicken breast side up on a rack in a large stock pot. Pour in 2 inches water. Cover, bring to a boil, and steam until meat near the thigh is no longer pink, about 50 to 60 minutes. Let stand until cooled enough to handle. Lift chicken from rack and drain juices from cavity.

  3. Line a large wok and it's lid with foil. ( Do not use a electric wok with non stick finish). For smoking place tea leaves, brown sugar, rice, and tangerine, orange, lemon peel in bottom of foil lined wok. Mix well. Set rack on top of mixture in wok. Place Chicken breast side up on rack. Cover with foil lined lid. Cook over high heat for 2 1/2 -3 minutes. Turn off heat and leave covered 7 minutes. Repeat 3 more times. After final smoking, let stand, covered to allow smoke to subside, about 30-45 minutes. Do not uncover during this period, this is very important for two reasons, first the smoke is heavy and is needed to penetrate the bird, second is this smoke will set off your smoke alarm in your house. Discard smoking mixture.

  4. Slice chicken from the bones and arrange on serving plate. You may top with a store prepared Chinese plum sauce. Enjoy this smoked treat. This is one of my families favorite dishes, I make this all the time when my wife's family is in town. This past Christmas I even smoked a 19# turkey with this same method. Of course I had to alter the recipe to accommodate this bird and used a large roasting pan instead of a wok. Turned out great. Use your own imagination on what to smoke next.


Send feedback