Taiye Smoked Chicken
A signature Cantonese dish: a hen first braised until about 80% cooked, then smoked over tea leaves, sugar, and cooked rice, producing a pronounced tea aroma.
Ingredients
Hen (slaughtered and cleaned)
Fragrant tea leaves
Brown sugar shreds (shaved palm sugar)
Cooked rice
Peanut oil
Seasoned braising stock
Sesame oil
Coriander
Shredded red chili pepper
Instructions
1
Braising
Slaughter the live hen, gut it, and wash it thoroughly. Briefly blanch it in boiling water, remove it, and wash it again. Place it in a pot of gently simmering seasoned braising stock and boil over high heat for about 30 minutes, until approximately 80% cooked, then remove it.
2
Smoking
Set an iron wok over the stove and line the base with foil. Place the fragrant tea leaves, brown sugar shreds, and cooked rice in the wok. Arrange the chicken on a rack above the mixture, cover the wok to seal it, and cook over high heat until yellow smoke appears briefly. Remove the smoke-finished "Taiye Chicken."
3
Plating
Cut the chicken into strips or pieces. Arrange it on a serving plate with coriander and shredded red chili pepper, drizzle with sesame oil, and serve hot or cold.
