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Tea Smoked Chicken

Prep: 15 mins

Cook: 45 mins

Smoking

No fancy gadgets needed to smoke this delicious chicken at home.

For the dry rub

  • 1/2 tsp Sichuan pepper black seeds removed if any

  • 4 star anise brown seeds removed if any

  • 1 Tbsp sesame seeds

  • 1 Tbsp fennel seeds

  • 1 tsp salt

For the chicken

  • 1 free-range chicken ideally no bigger than 1.5kg/3.3lbs

  • 1 stalk spring onions, cut in halves

  • 1 thumb-sized ginger, sliced

####For the brushing sauce

  • 1 tsp light soy sauce

  • 1 tsp dark soy sauce

  • 1 tsp oyster sauce

  • 1 Tbsp honey

  • Sesame oil

For smoking the chicken

  • 1 tbsp loose tea leaves (Jasmine preferably)

  • 2 tbsp brown sugar or white sugar

  • 4 tbsp raw rice (jasmine preferably)

For the dipping sauce (optional)

  • 1 tsp minced ginger

  • 2 tbsp light soy sauce

  • 2 tbsp black rice vinegar

  • Make the dry rub by putting the star anise, Sichuan pepper, sesame seeds and fennel seeds into a pan. Toast over a low heat until the sesame seeds are golden brown. Transfer everything to a pestle and mortar and grind it to a fine powder. Add a good pinch of salt and then dust it all over the chicken and rub it in. Now add the brushing sauce and leave the chicken to marinate for a few hours or overnight if possible.

  • Once the chicken has marinated, put the scallions and ginger into a bowl and place the chicken on top. Place a heat -proof bowl in the wok and fill it and the wok with boiling water. Turn the gas up to a high heat. Now place the bowl of chicken over that heat-proof bowl, leaving space between the chicken and the wok edge to allow the steam to engulf the chicken. Put a lid on the wok and let the chicken steam for 25-30 mins.

  • Now set up the smoking ingredients. Create a tray from foil and place the brown sugar, tea leaves and rice on top. Mix well and set aside. After 25-30 mins remove your chicken from the steaming set-up and drain the juices into a bowl (we will use it later to baste the chicken). Clean and dry your wok for the smoking.

  • Place your foil tray into the wok and place a wok ring over it. Now wack that up to a high heat and allow it to start smoking. Now you can place your bowl of chicken onto the wok ring and cover with a lid. Smoke for 6-8 minutes. Once the chicken is smoked, brush some sesame oil and the juices from the chicken over the top. Serve with the dipping sauce.

How To Make Tea Smoked Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


For the dry rub

  • 1/2 tsp Sichuan pepper black seeds removed if any

  • 4 star anise brown seeds removed if any

  • 1 Tbsp sesame seeds

  • 1 Tbsp fennel seeds

  • 1 tsp salt

For the chicken

  • 1 free-range chicken ideally no bigger than 1.5kg/3.3lbs

  • 1 stalk spring onions, cut in halves

  • 1 thumb-sized ginger, sliced

####For the brushing sauce

  • 1 tsp light soy sauce

  • 1 tsp dark soy sauce

  • 1 tsp oyster sauce

  • 1 Tbsp honey

  • Sesame oil

For smoking the chicken

  • 1 tbsp loose tea leaves (Jasmine preferably)

  • 2 tbsp brown sugar or white sugar

  • 4 tbsp raw rice (jasmine preferably)

For the dipping sauce (optional)

  • 1 tsp minced ginger

  • 2 tbsp light soy sauce

  • 2 tbsp black rice vinegar


  • Make the dry rub by putting the star anise, Sichuan pepper, sesame seeds and fennel seeds into a pan. Toast over a low heat until the sesame seeds are golden brown. Transfer everything to a pestle and mortar and grind it to a fine powder. Add a good pinch of salt and then dust it all over the chicken and rub it in. Now add the brushing sauce and leave the chicken to marinate for a few hours or overnight if possible.

  • Once the chicken has marinated, put the scallions and ginger into a bowl and place the chicken on top. Place a heat -proof bowl in the wok and fill it and the wok with boiling water. Turn the gas up to a high heat. Now place the bowl of chicken over that heat-proof bowl, leaving space between the chicken and the wok edge to allow the steam to engulf the chicken. Put a lid on the wok and let the chicken steam for 25-30 mins.

  • Now set up the smoking ingredients. Create a tray from foil and place the brown sugar, tea leaves and rice on top. Mix well and set aside. After 25-30 mins remove your chicken from the steaming set-up and drain the juices into a bowl (we will use it later to baste the chicken). Clean and dry your wok for the smoking.

  • Place your foil tray into the wok and place a wok ring over it. Now wack that up to a high heat and allow it to start smoking. Now you can place your bowl of chicken onto the wok ring and cover with a lid. Smoke for 6-8 minutes. Once the chicken is smoked, brush some sesame oil and the juices from the chicken over the top. Serve with the dipping sauce.

How To Make Tea Smoked Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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