Wednesday, June 28, 2017

Smoked Black Pepper Chicken

Love this simple to prepare smoked chicken.  I would first steamed the chicken for 15 minutes , rub salt and black pepper and dried mixed herbs on the chicken and let it rest for 2 to 3 hours so that the chicken is well seasoned before smoking it. Hubby loves this preparation as it gives the chicken meat a woody flavor.  I used boh tea leaves and sugar to smoke the chicken.  I will place the tea leaves and sugar on the aluminium sheet so as not to spoil the wok.  Sometimes I do smoke the chicken in the oven but smoking them in a wok is much easier and cost effective :)  I used two chicken breast with wings still attached , one for hubby and the other one for me :)  I love the easy cleaning up too...Just throw away the aluminium foil and  making washing the wok  much easier.

 rub salt, black pepper and dried mixed herbs onto
the chicken and let it rest for 2-3 hours before

lay a sheet of aluminium foil on the wok, throw in some dried tea leaves and sugar
place a rack over the aluminium foil and let the seasoned chicken parts sit
on the rack. Cover wok with a lid and heat up wok under medium heatand smoked till chicken is golden brown and cooked through...about 20 minutes

Smoked Chicken 

1 whole chicken - cut into 4 parts with skin on

2 tsp of ground black pepper
1 tsp of dried mixed herbs
3 tsp of sea salt
1 piece of aluminium foil big enough to cover base of wok

4 tbsp of tea leaves - any choice will do

1 tbsp of brown sugar

Marinated chicken parts with black pepper., mixed herbs and sea salt and leave to rest for at least two hours. ( I would prefer if marinate overnight in the fridge ) Steamed them in a boiling steamer until the chicken parts are half cooked.
Prepare the wok for smoking process.  Place a piece of aluminium foil at the base of wok.  Throw in the tea leaves and brown sugar and mix evenly.  Place a rack  over the tea leaves mixture.  Place the steamed chicken parts on a bbq aluminium netting tray and place the tray on the rack . ( If chicken parts are big enough to sit on the rack, then you can omit the netting tray.  Cover  wok with lid and set the stove fire on high.  Smoked the chicken parts for 20 mins until the chicken turned golden brown and has the distinctive smoky flavor.
 * I like the chicken skin to be crispy and to allow the fat to melt away , thus the chicken skin looks darken but rest assured it has the crisps.

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