Tuesday, 22 May 2018

Tea Smoked Chicken

Tea smoked chicken
Summers are here and its time to bring out the grill, but if you don't have one fret no more as smoking any meat in the confines of your own kitchen is as easy as 1-2-3.

Tea leaves give off an aromatic smoke when burned. If trapped inside a cooking vessel, this smoke can flavor foods like fish, chicken, and duck with delicate, tea-like flavors. That's the idea behind tea-smoking, and as far as we understand it, it's not so much a cooking technique as it is a flavoring technique.

If you've only smoked food outside with wood chips, you'll be pleased with the efficacy of smoking indoors. The principle of smoldering something fragrant over very low heat is the same; indoors, it's easier to monitor and adjust the heat. While you can certainly smoke indoors with a handful of wood chips, you can also add more delicate items to use as your smoking agent, such as tea, rice, sugar, and even peppercorns. (And, if you have an exhaust fan over your stove, the smell of the smoke will be minimal.)

Tea-smoked chicken, sounds complicated but couldn't be more simple. All you need is a wok!

It’s a play off the traditional Chinese Tea Smoked duck, but lighter and less time consuming. Delicately  flavored, the whisper of smoke from tea leaves, rather than wood, infuses the chicken with a subtle hint of earthiness. And using a wok and tea leaves, it’s surprisingly fast, easy and quite manageable indoors and you have a very healthy, protein dense dinner in no time. Once the meat has marinated the whole recipe can be completed in 20 minutes flat.

Lets see how to make Tea Smoked Chicken,

Preparation Time: 2 hr | Cooking Time: 30 mins  | Total Time: 2hr 30 mins

No. of Servings: 3-4

You will need:

• 8 chicken drumsticks
• Chopped green onions, for garnish

[A] Chicken marinade
• 2 tablespoons balsamic or malt vinegar
• ¼ cup grape juice (I used store bought)
• 2 tablespoons soy sauce
• 3 cloves garlic, chopped OR 1 teaspoon garlic paste
• 1 teaspoon chili garlic sauce

[B] Smoking Mix
• ½ cup white rice
• ⅓ cup brown or muscovado sugar (jaggery)
• ⅓ cup black tea
• 6 cloves, whole
• 3 star anise pods

1 tablespoon oil - for grilling the chicken


Step 1: Marinate the chicken

• In a bowl, mix chicken with marinade.

Cover with cling wrap and allow it to marinate for at least 2 hrs in the chiller.

Step 2: Prepare the wok to smoke the wings

• Remove the drumsticks from marinade and pat dry.

• Line the wok with a heavy-duty aluminium foil. Add in [B], stir to combine.

• Place a steaming rack or metal trivet on it. Cover with lid and switch on the fire to medium-high.

• 5 mins later, the mixture will emit smoke. Lay the chicken on the trivet or steaming rack. Do not stack the chicken.

• Let it cook for 5 mins. Switch off the fire and smoke it for another 10 mins.

Step 3: Grill the chicken in a pan and ready to serve

• Slightly warm some oil in a pan.

• Sear the drumsticks on both sides, till golden brown.

• Add in the remaining marinade and reduce a little to form a thick sauce.

• Garnish with your choice of herbs or chopped green onions and serve it immediately.

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