Jasmine Tea-Smoked Chicken

4 chicken legs
20g ginger, sliced
2 spring onions, roughly chopped
1 tablespoon sesame oil

The Spice Rub

1 tablespoon fennel seeds
½ teaspoon Sichuan peppercorns
1 tablespoon sesame seeds
2 star anise
1 tablespoon salt

The Marinade

1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon honey

The Smoking Mix

2 tablespoons jasmine tea leaves
2 tablespoons jasmine rice
2 tablespoons white sugar

The Dipping Sauce

1 tablespoon Chinkiang black vinegar
1 tablespoon light soy sauce
1 teaspoon finely chopped ginger

PREPARATION

1. Toast the fennel seeds, Sichuan peppercorns, sesame seeds and star anise until fragrant, then grind them with the salt into a coarse spice rub. Rub the mixture all over the chicken, then marinate with the light soy sauce, dark soy sauce, oyster sauce and honey for at least 1 hour, or preferably overnight.

COOKING

1. Place the ginger and spring onions onto a heatproof plate and sit the chicken on top.
2. Steam the chicken over a high heat for 25–30 minutes, until fully cooked.
3. Meanwhile, mix together the black vinegar, light soy sauce and finely chopped ginger to make the dipping sauce.
4. Remove the chicken from the steamer, reserving the cooking juices for basting. Pat the chicken lightly dry.
5. Line a wok with foil and add the jasmine tea, jasmine rice and sugar.
6. Place a rack or wok stand over the smoking mixture and set the chicken on top.
7. Heat the wok until the sugar begins to caramelise and smoke.
8. Cover tightly with a lid and smoke the chicken for 6–8 minutes.
9. Remove the lid carefully and transfer the smoked chicken to a serving plate.
10. Brush the chicken with the sesame oil, then spoon over a little of the reserved cooking juices.
11. Serve immediately with the ginger dipping sauce.

School of Wok Tips

• Marinating overnight gives the chicken a deeper colour and richer flavour before steaming.
• Steaming first keeps the chicken incredibly juicy while the smoking step adds flavour without drying it out.
• Reserve the steaming juices—they make an excellent finishing glaze.
• Don't over-smoke the chicken; 6–8 minutes is enough to achieve a balanced smoky aroma.

FAQs

Can I use a whole chicken instead?
Yes. Increase the steaming time to around 40–45 minutes depending on its size, then smoke for about 10 minutes.

Why use tea leaves for smoking?
Jasmine tea gives the chicken a delicate floral smokiness that complements the savoury marinade beautifully.

Can I make this without a smoker?
Yes. A wok with foil, a rack and a tight-fitting lid creates an excellent homemade smoker.