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Tea Smoked Chicken

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.088
Energy (kCal)278.6667
Carbohydrates (g)71.9327
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke. | 2. Let cool and grind in a mortar and pestle. | 3. Rub the mixture all over the chicken, inside and out. | 4. Refrigerate overnight. | 5. Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful. | 6. Line a wok and its lid with heavy-duty foil. | 7. Combine the tea and sugar in the bottom of the wok and place a rack over the mixture. | 8. Heat the wok until the mixture begins to smoke. | 9. Pat the chicken dry and place on the rack. | 10. Cover the wok tightly and smoke the chicken for about 15 minutes. | 11. Remove from the heat and let the covered wok stand for another 30 minutes. | 12. Cut the chicken into serving pieces and brush with the sesame oil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt 1 1/2 1/2 - - - -
    szechuan peppercorn 1 tablespoon - - - -
    chicken 4 - - - -
    black tea leaf 1/3 cup - - - -
    brown sugar 1/3 cup 278.6667 71.9327 0.08800000000000001 0.0
    sesame oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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