Tea – smoked chicken
The process of smoking meat has always intrigued me. I like the way that smoked meat contains so many flavors but only in subtle quantities. I’ve wanted to learn how for so long but the thought of actually doing the smoking at home has always intimidated me because I thought I’d need special equipment and an assortment of barks and leaves. Seems not. A large wok and a rack were all the equipment I needed. And to create the smoke — tea leaves and, believe it or not, spices and seasonings that are staples in most kitchens.
Please note that this is the result of an experiment. Whole chicken is used traditionally and all I had last night were chicken leg quarters. But I was raring to find out if I could really manage to do the smoking at home so never mind if I didn’t use a whole chicken. How did it go? I’ll cut to the chase and tell you right now — it was a success. When I tasted the chicken, my mind started whirling about all the other possibilities — all the other spices and herbs and fruit peels that I can use and the various combinations that I intend to try.
So, whether you want to try this with chicken quarters or a whole chicken, here’s how:
Season the chicken with salt and pepper. Leave for a few hours in the fridge to allow the seasonings to penetrate the meat.
Take a large wok and cover with two layers of aluminum foil. Into the foil covered wok throw in half a cup of your favorite tea (I used a combination of genmaicha and green tea leaves), a piece of star anise (or a cinnamon bark), a teaspoonful of Sichuan peppercorns, the peel of one orange and a tablespoonful of brown sugar.
Cover the wok, turn on the stove keeping the temperature on medium.
Meanwhile, steam the chicken over briskly boiling water for five minutes.
Uncover the wok. The tea and the rest of the ingredients should be smoking by now. Place a rack inside the wok and arrange the chicken on the rack. Cover the wok tightly and smoke the chicken for an hour and a half to two hours.
And that’s it, really. You’ll be amazed at the flavors and the aroma.
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I’ve been watching License to Grill at AFC and was always curious about smoking meat. I just need to get a new grill for this experiment. But as you’ve demonstrated, a large wok will do! Great Tip! Looks delicious Connie!
And you know what? It’s just the rack that needs serious cleaning afterward. The double layers of foil catch all the drippings.
How smoky is it gonna be? Im concerned about the ventilation in my kitchen. I might end up smoking the living room too.
The smoke is supposed to be contained inside the wok so the lid has to fit snugly.
Wow… I also thought you need to buy those expensive smokers to do this… thank you very much for the tip, Ms. Connie. The chicken looks so good and juicy. Can’t wait to try this!
now when you say smoke the chicken for an hour and a half to two, was this on the heat? in the oven? or just like that, no flame?
On the stove top. Over medium heat.
Brewed tea, right? If so, should it be strong? Lastly, can the leftover liquid drippings made into gravy after smoking? Thanks for sharing, Ms. Connie!
Tea leaves, Dry.
You won’t be able to gather the drippings unless you squeeze the smoking ingredients and I don’t think that would be palatable.
I don’t think this can be achieved using a wok. Maybe a wide partitioned casserole might work. Foil with leaves on one end and something to catch the drippings right under the chicken.
I used a wok — the one with the lid in this photo — and the rack in this photo.
There’s won’t be too much drippings because you’ve already steamed and sealed the chicken before smoking.
For both your replies, it means that i
need a new and bigger wok! (with a lid).
My current woks are smaller and didn’t
come with a lid so smoke will really get
out. As for the drippings, i see the
effect now of sealing it.
To completely seal, you can try the technique Indians use when cooking lamb biryani. They mix flour and water to make a dough, roll it to make a thin log then place it around the edges of the pan (wok in case of smoking). If your lid is smaller, fit the dough around the edges of the lid. That way, no smoke escapes. hehehe
Hi Ms. Connie,
This is an amazing trick on how to smoke meat. With this idea, I’m gonna experiment on my salmon. Thanks!
isn’t 1.5-2 hours seem a bit long? i’ve done duck for only 1 hour with a mixture of 1 cup each of long grain rice, sugar, tea leaves and other spices. the meat then was already falling off the bones. i don’t pre-steam the meat though.
to make a good seal, wet a kitchen towel or two, squeeze out excess water, roll and place over the seam… or if the lid fits perfects over the wok, foil cut into strips and pressed over the seam does fine.
In my case, 1.5-2 hours were not long at all. But then again that may be because I kept peeking. LOL
Ooo, this might work well with some fish I bought recently! I just have to find a rack to fit the wok and buy some of the spices. Will give this one a whirl! Thanks!
For those planning on smoking fish, you might have to oil the fish a bit. Not a problem with chicken because the skin contains fat.
Tried this recipe using an electric skillet with a tight fitting dome cover. Turned out a very tender and moist chicken which tasted a little too sweet. I must have put too much orange peel. Nevertheless, masarap pa rin.
Thanks for the recipe.
Had 3 pieces of the smoked chiken left- did not know what to do with them so they sat on the fridge for 2 days. Finally for dinner tonight i decided to deep fry these chicken pieces- just put them i hot oil until the skin turned brown and crispy. Are you kidding- this turned out to be the best fried chicken i had. Meat was still moist and smoky flavored and the outside crunchy. Raymund ate 2 pieces- wanted more. Will definitely do this again.
hello ate connie,
i experimented it yesterday and it turned out really well but i used steamer instead of wok coz i realized maliit pala ang wok ko.
and i used a pint of water for the tea’s, i combined 2 organic bags of green tea and since cinnamon powder lang ang meron ako i used that din instead of barks and wala din ako Sichuan peppercorns so cloves and black peppercorns nalang and i steamed it for 1 hour lang
and the taste is fantastic, though it didnt turned out brown syempre pero grabe when i tasted the chicken legs quarters it is absolutely tasty po, ung combination ng orange and cinnamon lasang lasa talaga sya. my husband says it’s really really delicious and his rating is for visitors daw hehe and by d way i served it with Ernest pancit canton w/o the meat just lots of veggies, its really goooood.
thank you very much again ate connie, for this brilliant recipe Godbless you and more power.
Hi
when we cover the chicken with ingredients in foil should we put some water in the wok ?
No. You’re not supposed to add liquid.
i would like to ask, would it be possible to tell me step by steps how you cover the wok, cos im bit confused? the herbs shoukd be inside the wok, and the cover the wok with foil?, should i put water inside the wok, coz im afraid it will burn.
thank’s
eden
You cover the bottom with the foil. See the photo.
thanks Ms. Connie! its very tender and flavorful. everyday is a Connie Veneracion inspired meal at home
Which reminds me — I’ve been meaning to tea-smoke a whole chicken.