Jim Coleman Recipes

Tea Smoked Chicken

For this recipe you will need:

Ingredients

• About 2 whole chicken breasts, skin on
• 2 tbl kosher salt
• 1 tbl Szechwan peppercorns
• Aluminum foil
• 1/2 cup Lapsong Souchong black tea leaves or your favorite full-bodied tea leaves
• 1/2 cup rice (uncooked)
• 1/2 cup brown sugar

Instructions
Rinse chicken breast and dry throughly. Rub salt and peppercorns over all. Place the chicken on steamer tray; cover and steam over boiling water for 3/4 of an hour.

Line a large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar in the foil-lined wok. Position a rack resting one inch above the mixture.Turn on high heat until tea mixture begins to smoke. Put the chicken on the rack, breast side up. Carefully, cover with wok lid and seal foil tightly to prevent smoke from escaping.

Smoke chicken 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes. Turn off heat and allow chicken to continue to smoke for an additional 20 minutes. Remove chicken.

Make sure chicken is completely cooked (if not, you may finish cooking in a 350 degree oven). Serve hot immediately, or cool and refrigerate. Makes a fantastic chicken salad.