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

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.