Tea-smoked chicken

Overview

I have made it three times, but the most recent one was smoked duck. I ate it at a friend's house for Christmas. The tea has a strong aroma and is accompanied by the taste of other subtle spices. Come to think of it, this dish that looks high-end but is actually simple to make is a great dish for entertaining guests.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• anhui cuisine
• old man
• dinner with friends
• winter recipes
• dinner
• brown sugar
• chicken
• fennel
• five spice powder
• light soy sauce
• onions
• orange peel
• raw rice
• star anise
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• salt
• tea
• tea bag

Ingredients

Steps

1. 1 Wash the chicken, drain it with kitchen paper, rub the whole chicken body with salt, evenly on the inside and outside; then rub it with light soy sauce, do not cover it with plastic wrap, and marinate it overnight

   

2. 2 Take four pieces of tinfoil that are larger than the baking pan, and form a group of two pieces; overlap the two pieces of tinfoil in one group, choose one of the long sides and fold it in about 1 cm (as shown in the picture on the right), and fold it again to reinforce

   

3. 3 The two pieces of tinfoil are now connected by the fold on one side, spread out and flattened as shown in the picture on the right below; do the same for the other group;

   

4. 4 Put the two pieces of tin foil folded together into the baking tray, add the onion, ginger, and tea smoke ingredients removed from the tea bag, and put it on the steaming rack;

   

5. 5 Stuff the chicken body with green onion, ginger and tea bag, seal it with a toothpick

   

6. 6 The chicken legs can be tied with rope so that they will look compact and nice when grilled

   

7. 7 Then cover with another set of tinfoil, fold the upper and lower tinfoil tightly to prevent air leakage;

   

8. 8 Preheat the oven to 180C/350F. Place the chicken on the bottom layer of the oven and bake for 1 hour. Then uncover the tin foil (as shown in the picture above), turn the BROIL to high heat, place the chicken in the middle layer of the oven, and bake for 5 to 8 minutes to deepen the color of the chicken body and crisp the skin.