Chinese Smoked Chicken Recipe

This smoked chicken recipe is an ultimate culinary adventure, merging simple ingredients into a sensational smoke-infused feast that wows my taste buds every time. The magic of jasmine tea leaves and five-spice powder makes me feel like a gourmet chef without needing any fancy kitchen skills.

I adore the bold fragrances that blend to form my Chinese Smoked Chicken recipe. Soy sauce, an old friend of mine, is a reliable foundation for the dish.

The other ingredients—Shaoxing wine, five-spice powder, tea, and Szechuan peppercorns—are new acquaintances, but they make smoky, juicy, richly-flavored chicken an Old World Chinese dish that is worth every bit of time and effort it requires.

Ingredients

Soy Sauce: A delicious liquid crucial for improving taste and making food good.

Shaoxing wine: Enhances the dish with depth and a mouthwatering aroma.

Dark soy sauce: Delivers color and a richer, deeper soy sauce flavor.

Five-Spice Powder: A fragrant mixture that presents the warm, aromatic tones of its components.

Fresh and somewhat spicy, ginger complements savory tastes.

Green onions: Provide a light onion flavor, a nice pop of color, and freshness on the plate.

Szechuan peppercorns: Provides an exceptional, tingling spice when utilized.

Tea Leaves Jasmine: Infuses a perfect, subtle fragrance for smoking.

Brown sugar: Provides the sweetness in the marinade, countering the savory and spicy elements.

Ingredient Quantities

• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon dark soy sauce
• 1 tablespoon five-spice powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 slices fresh ginger
• 2 scallions, cut into 2-inch pieces
• 1 tablespoon Szechuan peppercorns (optional)
• 1 tablespoon vegetable oil
• 1 cup jasmine tea leaves
• 1 cup rice (uncooked)
• 1/2 cup brown sugar

Instructions

1. Wash the chicken well with cold water and dry with paper towels.

2. In a bowl, combine the soy sauce, Shaoxing wine, dark soy sauce, five-spice powder, salt, and sugar. Apply this mixture all over the chicken, inside and out.

3. Fill the chicken’s cavity with slices of ginger, scallions, and, if using, Szechuan peppercorns. Refrigerate the chicken and spices for at least 2 hours (up to 24 hours is best) before cooking.

4. Take the chicken from the refrigerator and allow it to rest at room temperature for about 30 minutes before you start to cook it.

5. Vegetable oil in a pan over medium heat. The chicken on all sides until the skin is golden brown.

6. Take a large wok or a heavy pot and line the bottom with aluminum foil. On the foil, spread the jasmine tea leaves, the unmilled rice, and the brown sugar.

7. Position a wire rack above the tea, rice, and sugar blend, making sure it is steady and has no direct contact with the blend.

8. With precision, position the chicken on the rack, breast side up. Tightly cover the wok or pot with a lid or extra aluminum foil to keep the vital smoke contained and the whole operation under control.

9. Heat the grill to high for about 5 minutes until you see it start to smoke, then reduce it to medium-low. Place the chicken on the grill, skin side down, and grill it for about 30-45 minutes, checking occasionally to make sure there’s plenty of smoke.

10. Take the chicken out of the wok and allow it to rest for 10 minutes. Carve the chicken, and serve it either hot or at room temperature with whatever accompaniments you fancy. And there you have it—your very own Chinese Smoked Chicken.

Equipment Needed

1. Paper towels
2. Large bowl
3. Spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Refrigerator
8. Pan
9. Large wok or heavy pot
10. Aluminum foil
11. Wire rack
12. Stove or grill
13. Tongs
14. Carving knife

FAQ

• What is the purpose of the jasmine tea leaves in the recipe?The process of smoking the chicken with jasmine tea gives the chicken a smoky, aromatic flavor. Chicken is not traditionally used in Chinese smoked dishes, but saffron or tea can be used to enhance flavors during smoking.
• Can I use a different type of tea for smoking?Indeed, you can try out different varieties of tea, such as green or black, to achieve different smoking flavors.
• Is it necessary to use both soy sauce and dark soy sauce?Applying both soy sauces yields greater flavor and adds another dimension of color. The deeper, sweeter, and more intense dark soy sauce adds just that—depth, sweetness, and intensity. The regular soy sauce, on the other hand, is straightforwardly salty.
• What can I use as a substitute for Shaoxing wine?If finding Shaoxing wine proves difficult, a good alternative is to use dry sherry instead.
• How should I prepare the chicken before starting the recipe?Make sure the chicken is thoroughly cleaned and patted dry before you apply the marinade and spices to ensure even absorption and flavoring.
• Can I skip the Szechuan peppercorns in this recipe?Indeed, they are entirely optional and contribute only a delightful amount of heat to the dish. You can make the recipe without them, though, if you want a truly spice-free dish.
• How long should I let the chicken marinate before smoking?The chicken should ideally be marinated for a period of time no less than 2-4 hours, or overnight when feasible, to enable the flavors to permeate completely.

Substitutions and Variations

Mirin or dry white wine can serve as a substitute for Shaoxing wine or dry sherry.
You can substitute dark soy sauce with a mixture of regular soy sauce and a tad of molasses.
You can substitute five-spice powder with a blend of the following ingredients: ground star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds.
You can substitute black peppercorns for Szechuan peppercorns to get a different kind of spice, though the flavor will differ somewhat.
If jasmine tea is unavailable, its tea leaves can be substituted with green tea leaves.

Pro Tips

1. Marination Time Marinate the chicken for a full 24 hours if possible. This allows the flavors to fully penetrate the meat, resulting in a more flavorful and aromatic dish.

2. Even Browning When browning the chicken in the pan, make sure to rotate it carefully to ensure even browning on all sides. This step not only adds flavor but also helps lock in the juices.

3. Controlled Smoking When lining the wok with foil and placing tea leaves, rice, and sugar, ensure even distribution for consistent smoke production. Monitor the smoke closely to prevent burning, which can lead to an acrid taste.

4. Smoke Seal Use a heavy lid or tightly wrap the wok with aluminum foil. This ensures that the smoke is well-contained and infuses into the chicken for a rich, smoky flavor.

5. Resting Before Carving Allow the chicken to rest for at least 10 minutes after smoking. This resting period lets the juices redistribute throughout the meat, keeping it moist and tender when you carve it.