Skip to main content

Smoked Chicken



I was so happy when I saw Elin of  Elinluv's Tidbits Corner posted the recipe for Smoked Chicken.  I quickly bookmarked it as  sometimes I'm at a loss at what to prepare for dinner and this recipe comes in handy as it's simple to prepare.  This is a tasty  dish and it's finger licking good, trust me!








Recipe for Smoked Chicken  (adapted from 'here')

    Ingredients

    • 1/2 free range chicken, with skin
    • 1/2 Tbsp five spice powder
    • 1/2 tsp  freshly ground black pepper
    • 1 tsp seasalt
    • some tea leaves (I used Chinese tea leaves)
    • sugar
    Method
    1. Marinate the chicken with the five spice powder, black pepper and seasalt for a few hours.  (I did it overnight and kept in the fridge).
    2. Pan sear and cook the chicken in a non-stick pan till it's 3/4 cooked.
    3. Line a wok with a piece of foil.
    4. Sprinkle some tea leaves and sugar over the foil.
    5. Place a steamer rack over the foil.
    6. On medium heat, heat up the wok till smoke emits.
    7. Place chicken on the rack, cover and smoke for 20 mins.
    8. Turn off heat, cool chicken, cut it up and serve.


Comments

  1. Hi Cheah , love chicken and this is another way to make it , so sim[le but yet delicious . Thanks for sharing :)

    ReplyDelete
  2. Glad you like this method of cooking your chicken...i love it too ... It is really finger licking good . Thanks for the mention and link up ;)

    ReplyDelete
    Replies
    1. You're most welcome and thanks for sharing the recipe, Elin!

      Delete
  3. Ooo I can smell your smoked chicken from this far ;D (all in my imagination, haha) . Your chicken truly looks delicious.

    ReplyDelete
    Replies
    1. Thank you, Veronica. Give it a try and I'm sure you won't be disappointed.

      Delete
  4. Looks so succulent! Great with a glass of well chilled beer.

    ReplyDelete
  5. Love how easy it is to smoke a chicken, will definitely try it out one day, looks delicious!

    ReplyDelete
  6. I must try this....looks so delicious....

    ReplyDelete
  7. This smoked chicken is finger licking good...first time here ..happily following you

    ReplyDelete
    Replies
    1. So nice of you to drop by, Gloria. Will hop over to your blog soon!

      Delete
  8. This is interesting, so this is how we can get the smoky flavor at home. Thanks for sharing!

    ReplyDelete
  9. I suspect that this chicken was really really good :)

    ReplyDelete
  10. interesting..never knew this is the way we can make smoked chicken

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...