Even if you don’t have a smokehouse, there’s a great way to indulge. yourself a natural homemade smoked chicken. Cook it can be on the stove in a deep frying pan, which is covered with foil and filled with a mixture of black tea, dried rice and brown sugar. A steam grill is installed above the smoking mixture, all the structure is covered and heated over high heat. For smoked chicken to have an amazing Asian flavor, pre-grate it with a mixture of Chinese spices, and when it when ready, brush with soy and ginger sauce. Such a chicken It turns out spicy, spicy and great for cooking закусок. 
Time: 5 час. 16 minutes Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 tbsp. l sichuan peas
- 1 tsp 5 spice powder
- 2 tbsp. l coarse salt
- 450 gr skinless bones of chicken
- 1/4 Art. white rice
- 3 tbsp. l chinese black tea
- 2 tbsp. l brown sugar
- 1/4 Art. + 2 tbsp. l Shaoxing wine or semi-dry sherry
- 2 tbsp. l soy sauce, preferably dark (see Note)
- 1 tbsp. l peeled and chopped fresh ginger
- 2 tsp dark sesame oil
- 5 green onion feathers, finely chopped
- 1/4 Art. chopped peanuts
- Half an iceberg lettuce
- Siraca sauce or other Asian chili sauce, to taste
- Half lime juice
Recipes with similar ingredients: Sichuan pepper, seasoning five spices, chicken thighs, sherry, soy sauce, ginger root, oil sesame seeds, green onions, Peanuts, iceberg salad, sriracha sauce, lime
Recipe preparation:
- Fry Sichuan pepper in a dry pan until cooked. aroma, about 4 minutes. Cool slightly and then grind in spice mill or mortar and pestle with salt and powder “5 spices” to a very fine grinding. Spice Chicken hips. Put in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or better at night.
- Bring the chicken to room temperature in about 30 minutes before cooking.
- Cover the bottom of the wok, pan, or heavy pan with double a layer of aluminum foil. Mix rice, tea and brown sugar and sprinkle on foil. Install a double boiler on top and evenly distribute the chicken on the wire rack. Cover and place on strong fire. Smoke chicken until brown and full readiness, about 12 minutes.
- While chicken is smoked, mix in a small saucepan Shaoxing wine or sherry, soy sauce, ginger and sesame. Bring boil over high heat, remove from heat and leave for 5 minutes. Sauce the cooked chicken in the sauce.
- To feed, chop the chicken into very small pieces. Stir in a medium-sized bowl with green onions and peanuts. Cut lettuce into 40 squares or triangles. Drip in each salad bowl a little chili sauce and put about 2 tsp. diced chicken. Drizzle with lime juice and remaining soya-ginger sauce. Serve.
Note
Dark soy sauce is thicker and slightly sweeter than other sauces. is he adds a depth of flavor that goes well with chicken. Him can be purchased at asian stores or at supermarkets with good department of asian products.
