Tea Smoked Chicken | China
This tea-smoked chicken recipe is sure to please lovers of Chinese food. Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/2 cup (100 g) long grain rice
- 2 tbsp brown sugar
- 2 star anise, ground
- 1/2 tsp five-spice powder
- 3/4 cup (55 g) Gunpowder green tea
- 1 piece of orange peel
- 4 chicken breasts, with the bone and skin (not boneless)
- Soy sauce, for brushing
- 1 shallot, chopped
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 1 tsp Earl Grey tea leaves
- 1 cup (250 ml) chicken broth
- 1/4 cup (60 ml) 15% thick cream
Instructions
- With the rack in the lowest position, preheat the oven to 350°F (180°C).
- Remove the rack from a roasting pan. Line the bottom of the pan with foil. In the roasting pan, combine the rice, brown sugar, tea, spices and orange peel. Reposition the rack on top of this mixture. Place the roasting pan in the oven for 10 to 15 minutes, until the mixture begins to smoke.
- Remove from the oven. Place the chicken on the roasting rack. Season with salt and pepper. Completely cover and seal with foil. Bake for 55 minutes.
- Remove the foil. Brush the chicken with soy sauce. Continue cooking for 15 minutes or until the chicken juices run clear.
This tea-smoked chicken recipe is sure to please lovers of Chinese food.
Featured in the book Ma cuisine week-end Book (French Version)