Chinese Smoked Chicken Recipe
Ingredients
| 2 teaspoons whole Szechwan peppercorns, or 2 teaspoons whole black peppercorns | ||
| 1 2-pound chicken, cut into serving pieces | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Tea leaves | 1/2 Cup (16 tbs) | |
| 2 teaspoons hot sesame oil | ||
Directions
Preheat oven to 350° F.
Grind peppercorns in a mill or place between 2 sheets of wax paper and crush with a mallet.
Rub ground peppercorns into chicken pieces thoroughly, on both sides.
Allow to stand several hours.
Place a large sheet of aluminum foil on a baking sheet; sprinkle with tea leaves and sugar.
Put a wire rack, large enough to hold chicken pieces, on the foil; place chicken pieces on the rack.
Draw up the ends of the foil to make a tightly sealed tent; fold over edges to seal chicken inside.
Bake for 35 minutes.
Fold foil edges back; brush chicken with sesame oil.
Return chicken to oven and allow to brown an additional 15 minutes.
Grind peppercorns in a mill or place between 2 sheets of wax paper and crush with a mallet.
Rub ground peppercorns into chicken pieces thoroughly, on both sides.
Allow to stand several hours.
Place a large sheet of aluminum foil on a baking sheet; sprinkle with tea leaves and sugar.
Put a wire rack, large enough to hold chicken pieces, on the foil; place chicken pieces on the rack.
Draw up the ends of the foil to make a tightly sealed tent; fold over edges to seal chicken inside.
Bake for 35 minutes.
Fold foil edges back; brush chicken with sesame oil.
Return chicken to oven and allow to brown an additional 15 minutes.
Chef
