Tai Ye Chicken (Tea-Smoked Chicken)
Ingredients and Preparation
Ingredients
Fat tender whole chicken (about 750-1000 g)
1
Tea leaves
100 g
Peanut oil
100 g
Brown sugar powder
150 g
Instructions
1
Step 1
Wash the whole chicken clean, place in boiling master stock and poach until about 90% cooked, then remove.
2
Step 2
Separately heat a wok over medium heat with peanut oil, first stir-fry the tea leaves until fragrant, then add the brown sugar powder and stir-fry until melted and smoking, place the chicken on a rack in the middle of the wok, cover, and smoke for about 5 minutes, until the chicken turns golden brown, then remove from the wok.
3
Step 3
Once the chicken has cooled slightly, chop into pieces and arrange on a plate. When eating, mix a small amount of master stock, honey, and MSG together as a sauce and drizzle over the chicken before eating.
4
Step 4
During the poaching process, lift the chicken and pour out the juices from the cavity, then pour the boiling liquid back into the cavity, fill it up, pour out again and refill. Repeat several times so the inside and outside heat evenly.
5
Step 5
Cover tightly so the color develops evenly and the smoky flavor is fully absorbed.
