Tea Smoked Chicken

Tea-Smoked Chicken (Traditional Chinese Method)

Ingredients

For the Chicken

• 1 whole chicken (about 1.2–1.5 kg), or 6–8 bone-in thighs

• 1 tbsp salt

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce (for color)

• 1 tbsp rice vinegar or lemon juice

• 1 tbsp Shaoxing wine (optional but recommended)

• 1 tbsp honey or brown sugar

• 1 tsp five-spice powder

• 1/2 tsp white pepper

• 4–5 slices fresh ginger

• 3 cloves garlic, crushed

• 2 green onions, roughly chopped

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Tea-Smoking Mixture (A MUST)

• 1/2 cup black tea leaves (or green tea, jasmine tea, or oolong)

• 1/2 cup uncooked rice

• 1/2 cup brown sugar

• 2 tbsp dried orange peel (optional but traditional)

• 1–2 star anise (optional)

• A small piece of cinnamon stick (optional)

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Instructions

1. Marinate the chicken (This develops deep flavor)

1. Pat chicken dry.

2. In a bowl, mix:

   • Salt

   • Light soy sauce

   • Dark soy sauce

   • Vinegar

   • Shaoxing wine

   • Honey

   • Five-spice

   • White pepper

3. Rub mixture all over chicken, including inside the cavity if using a whole bird.

4. Add ginger, garlic, and green onions to the bowl or inside the cavity.

5. Cover and refrigerate at least 3 hours, preferably overnight for maximum flavor.

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2. Steam the chicken

This ensures tenderness before smoking.

1. Bring water to a boil in a large steamer or wok with a steaming rack.

2. Place chicken on the rack.

3. Steam for:

   • Whole chicken: 35–40 minutes

   • Chicken pieces: 20–25 minutes

4. Remove and let rest 10 minutes.

5. Pat dry VERY well—dry skin smokes better and becomes glossy.

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3. Prepare the tea-smoking mixture

In the bottom of a wok or heavy pot, mix:

• Rice

• Brown sugar

• Tea leaves

• Orange peel

• Star anise

• Cinnamon

Spread evenly in the center.

The sugar melts → caramelizes → creates fragrant smoke that fuses with tea and spices.

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4. Smoke the chicken

1. Line the inside of the wok with foil for easy cleanup.

2. Place the tea mixture directly on the foil.

3. Position a wire rack above the mixture.

4. Put the chicken on top of the rack.

Start smoking:

1. Heat wok over medium heat until smoke begins to rise (3–5 minutes).

2. Once smoking, reduce heat to low.

3. Cover tightly and smoke for:

   • Whole chicken: 20–25 minutes

   • Pieces: 12–15 minutes

Do NOT open the lid during smoking or the smoke will escape.

The chicken will turn a deep bronze, caramel-like color.

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5. Rest and serve

1. Remove chicken and let rest 10 minutes.

2. Chop or slice as desired.

3. Serve with:

   • Steamed rice

   • Soy dipping sauce

   • Garlic-chili oil

   • Cucumber slices

   • Pickled vegetables

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Dipping Sauce (Perfect Pairing)

Mix together:

• 2 tbsp soy sauce

• 1 tbsp black vinegar or rice vinegar

• 1 tsp sugar

• 1 tsp sesame oil

• 1 tsp chili oil

• 1 minced garlic clove

This adds brightness and balances the smoky flavor.

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Tips for Success

✔ Keep the chicken dry

Moisture stops smoke flavor from sticking to the skin.

✔ Whole chicken holds smoke flavor better

But thighs or drumsticks work beautifully too.

✔ Control smoke level

Too high heat = bitter smoke.
Low, steady smoke = sweet, fragrant tea aroma.

✔ Use foil

Makes cleanup 100× easier.

✔ Don’t skip steaming

Steaming cooks the meat evenly and keeps it juicy under the smoke.

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Variations

Sweet Honey Tea-Smoked Chicken

Add:

• 1 extra tbsp honey

• Replace black tea with jasmine tea
  The result: glossy, floral, slightly sweet.

Spicy Sichuan Tea-Smoked Chicken

Add:

• 1 tbsp Sichuan peppercorn

• 1–2 dried chilies to smoking mixture

Oolong-Chinese BBQ Version

After smoking, brush with hoisin + honey and bake 10 minutes.

Ingredients:

* 1 2-2 1/2 pound chicken
* 1/2 cup china black tea leaves
* 2 tablespoons brown sugar, packed
* 2 tablespoons rice wine
* 2 scallions
* 1 tablespoon fresh ginger root peeled and minced
* 2 teaspoons salt
* 1 1/2 teaspoons Szechwan peppercorns, crushed
* Sesame oil

Preparation:
Combine wine, salt, brown sugar, and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and ginger root to bowl.
Place chicken in bowl and rub the mixture all over the chicken inside and out. Let marinate in the refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 250 degrees F.) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and the smoked chicken recipe is ready to serve.

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