Tea Smoked Chicken, Chinese New Year
Kung Hee Fat Choi!
I get a lot of insipration from Mary Sue Miliken and Susan Feniger. This is no coincidence, their show is on Sundays from 9am to noon on 640 KFI here in Los Angeles. You probably remember them as the Two Hot Tamales on the Food Network. I love both Ciudad and Border Grill, and their breezy style of conversation pulls you in and demands your attention.
Yesterday, they were describing a traditional Chinese New Year dish, tea smoked chicken. The symbolism of serving a whole chicken is the representation of family togetherness. It sounded like it had a complex flavor, but minimal preparation. Was it? Read on.
My pantry is pretty complete and eclectic so I actually had most of the primary ingredients. There are two stages to cooking the chicken, and each requires its own spice mixture.
First, nab yourself a three pound chicken. Clean and pat dry. In a grinder, put two tablespoons of Chinese five-spice, two tablespoons szechwan peppercorns and salt. Rub the chicken liberally inside and out and refrigerate for 8 hours, but not less than two.
You will be steaming the chicken first. I used a lobster pot, but any large pot that can accomodate a whole chicken will do. You want to steam it, so make sure the steamer is high enough off the water so it doesn't boil the bottom of the chicken. Cover tightly and steam for 45 minutes, checking periodically to replenish water. I got a crazy idea to squeeze an orange into the liquid and use sake as well. I took the leftover orange and stuffed it into the chicken cavity.
Stage II, the smoking. Dont make the same mistake I did. I used the same large pot with the smoking elements wrapped in tinfoil. It scorched the entire pot. Better to use a smaller pot that can be entirely lined with tin foil than spend the rest of snowboarding season grinding away at soot.
The smoking compound is as follows:
1/2 cup black tea leaves
1/2 cup sugar
few cuts of orange zest (use this orange to stuff your chicken, as in above)
few chunks of ginger
When the chicken is done steaming, carefully remove from the pot. If jostled, it will fall apart and irrevocably damage your New Year. Your family will fall apart and house will collapse. Prepare your pot or wok and place the chicken on a grate in the pot. Cover and seal with tin foil, this will trap all the smoke inside. Smoke for 25 minutes, this will be enough to infuse the chicken.
When complete, carefully remove and put on a serving plate. It may not be thoroughly brown, but the flavor will be pronounced and delicious. The steaming process guarantees the meat will be moist and juicy, and therefore the smoking won't dry it out. My first try: A complete success with the exception of the chicken falling apart when removing from the large pot. My home is in ruins.
I get a lot of insipration from Mary Sue Miliken and Susan Feniger. This is no coincidence, their show is on Sundays from 9am to noon on 640 KFI here in Los Angeles. You probably remember them as the Two Hot Tamales on the Food Network. I love both Ciudad and Border Grill, and their breezy style of conversation pulls you in and demands your attention.
Yesterday, they were describing a traditional Chinese New Year dish, tea smoked chicken. The symbolism of serving a whole chicken is the representation of family togetherness. It sounded like it had a complex flavor, but minimal preparation. Was it? Read on.
My pantry is pretty complete and eclectic so I actually had most of the primary ingredients. There are two stages to cooking the chicken, and each requires its own spice mixture.
First, nab yourself a three pound chicken. Clean and pat dry. In a grinder, put two tablespoons of Chinese five-spice, two tablespoons szechwan peppercorns and salt. Rub the chicken liberally inside and out and refrigerate for 8 hours, but not less than two.
You will be steaming the chicken first. I used a lobster pot, but any large pot that can accomodate a whole chicken will do. You want to steam it, so make sure the steamer is high enough off the water so it doesn't boil the bottom of the chicken. Cover tightly and steam for 45 minutes, checking periodically to replenish water. I got a crazy idea to squeeze an orange into the liquid and use sake as well. I took the leftover orange and stuffed it into the chicken cavity.
Stage II, the smoking. Dont make the same mistake I did. I used the same large pot with the smoking elements wrapped in tinfoil. It scorched the entire pot. Better to use a smaller pot that can be entirely lined with tin foil than spend the rest of snowboarding season grinding away at soot.
The smoking compound is as follows:
1/2 cup black tea leaves
1/2 cup sugar
few cuts of orange zest (use this orange to stuff your chicken, as in above)
few chunks of ginger
When the chicken is done steaming, carefully remove from the pot. If jostled, it will fall apart and irrevocably damage your New Year. Your family will fall apart and house will collapse. Prepare your pot or wok and place the chicken on a grate in the pot. Cover and seal with tin foil, this will trap all the smoke inside. Smoke for 25 minutes, this will be enough to infuse the chicken.
When complete, carefully remove and put on a serving plate. It may not be thoroughly brown, but the flavor will be pronounced and delicious. The steaming process guarantees the meat will be moist and juicy, and therefore the smoking won't dry it out. My first try: A complete success with the exception of the chicken falling apart when removing from the large pot. My home is in ruins.
1 Comments:
Steaming and smoking are both techniques I've never used with meat--am intrigued. Flavors sound fantastic.
By
Erin S., at 2:51 PM
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