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Chinese Tea Bag Smoked Chicken Recipe
|Whole peppercorns||1 Tablespoon|
|Salt||2 Tablespoon (Mixture Should Be Salty))|
|Fragrant tea leaves||1 Tablespoon (Use Contents Of Two Tea Bags)|
|Uncooked rice||1 Tablespoon|
|Brown rice||1 Tablespoon|
Calories 444 Calories from Fat 227
% Daily Value*
Total Fat 25 g38.7%
Saturated Fat 7.2 g35.9%
Trans Fat 0 g
Cholesterol 152 mg
Sodium 874.4 mg36.4%
Total Carbohydrates 5 g1.5%
Dietary Fiber 0.11 g0.43%
Sugars 0 g
Protein 46 g92.6%
Vitamin A 4.5% Vitamin C
Calcium 2.7% Iron 10.4%
*Based on a 2000 Calorie diet
Rub over skin and in cavity of chicken.
Wrap chicken in foil; refrigerate overnight.
Wipe off peppercorn mixture.
Pour about 2 inches water into wok or steamer.
Place chicken on rack and set over water.
Cover tightly and steam 45 minutes.
Drain chicken well.
Let stand at room temperature until cool and dry (this is very important in order for the chicken to smoke and brown properly).
To smoke: Line bottom of large pot (that has tight-fitting lid) with heavy-duty foil.
Combine tea, rice and brown sugar and spread over foil.
Set small rack in pot and place chicken on top, breast side up.
Cover tightly (so smoke does not escape) and place over medium heat until you can hear leaves crackling.
Let smoke 5 minutes.
Turn off heat and let stand 5 minutes.
If chicken is not nicely browned, cover again and let smoke over medium heat another 3 to 4 minutes.
Slice chicken into bite size pieces for buffet or cut into 4 to 6 servings if using as main course.