I love to eat this dish with porridge... I know it sound weird... but I find them to be a perfect match...
The challenging part of this dish is smoking the chicken... You may have house full of smoking tea..
Other than that its as easy as ABC...
The following recipe is for 1 kampung chicken. Sometimes I did it with boneless chicken leg only as I was just preparing for 2 person...or maybe sometime I am unable to get a good kampung chicken. Do adjust the ingredients accordingly...
Ingredients
1 Kampung Chicken (not too big)
2 tbsp of five spice salt (you can substitute with salt + pepper if you really cant get the spices salt)
2 tbsp Pu-er Tea/Tie Guan Ying/Green Tea
2 tbsp rice
2 tbsp brown sugar
Directions
1. Season the chicken inside out with the spice salt and marinade for at least 4 hours.
In my case I add more pepper for my own preference.
2. Steam the chicken over boiling water (not cooked in boiling water) with breast side up for 40 minutes or until the chicken is cooked. Strain the sauce from steamed chicken and set aside.
3. Line the bottom of a wok with heavy duty foil, add tea leaves, rice and brown sugar and combined well. Arrange a metal rack in the work, about 2 inches above and place the cooked chicken with breast side up on the rack. Cover with lid and smoke with high heat for 5 min until the smoke begin to appear. Remove from heat and continue to let the chicken smoke inside the wok for another 10 min.
Note: Sometimes when I am lazy I did it over the oven, with the tea at the lower rack and chicken on the higher rack. But I preheat the oven with the tea leaves first before I place the chicken in.
4. Chop the chicken and pour the sauce over and ready to serve.
0 comments:
Post a Comment