Smoked chicken with tea(cha xiang xun ji )

Smoked chicken with tea

Introduction:

"I made it three times, but the last time I ate smoked duck, I ate it at my friend's house for Christmas. The aroma of tea is strong, accompanied by the taste of other slight spices. I think this seemingly high-end and easy-to-use dish can be regarded as a good feast. "

Production steps:

Step 1: clean the chicken, dry it with kitchen paper, wipe the whole chicken with salt, evenly inside and outside; then wipe it with soy sauce, do not cover it with preservative film, and marinate it overnight

Step 2: take four pieces of tin foil larger than the baking tray, each two pieces as a group; a group of two pieces of tin foil overlap, select one of the long sides to fold into about 1cm (as shown in the above right figure), and then fold again for reinforcement

Step 3: one side of the two pieces of tin foil is connected by the fold, as shown in the right figure below, spread out and flatten; the other group operates the same way;

Step 4: put the folded two pieces of tin foil together into the baking tray, put the tea fumigant to remove the onion, ginger and tea bag, and put it on the steaming rack;

Step 5: the chicken body is stuffed with onion and ginger and tea bag, and sealed with toothpick

Step 6: chicken leg can be tied with rope, so it looks compact and good-looking

Step 7: then cover another group of tinfoil and fold the tinfoil tightly on both sides to avoid air leakage;

Step 8: preheat the oven 180C / 350f, put the chicken into the bottom layer of the oven, bake for 1 hour, then remove the tin foil (as shown in the figure above), turn brown to heat, put the chicken in the middle layer of the oven, bake for 5 to 8 minutes, make the chicken color deeper and the skin crispy.

Materials required:

Chicken: 1 (about 1000g)

Tea: 150g

Raw rice: 130g

Brown sugar: 50g

Five spice powder: 15g

Orange peel: half (cut into pieces)

Star anise: 5

Fragrant leaves: 4 pieces

Chinese prickly ash: 1 teaspoon

Fennel: right amount

Scallion: right amount

Ginger: right amount

Tea bag: 2-3

Soy sauce: 60 ml

Salt: right amount

Notes: Rachel notes: 1. When you color the brown chicken, you should pay close attention to it so as not to scorch the chicken; 2. Basic tea spices, such as five spice powder, fennel, cinnamon, cumin, tangerine peel or orange peel, are good choices. 3. There are three key raw materials for tea smoking: tea, tea fragrance. Of course, tea is needed. I use green tea here, and it is also said that black tea is easier to produce fragrance; brown sugar has the function of coloring, which can give amber to food and bring a little sweetness to food; raw rice is used as fuel to help other raw materials produce smoke during baking. Therefore, we can make our favorite tea smoked food according to these characteristics. 4. This method can also smoke ducks, but it takes three hours.

Production difficulty: ordinary

Process: fumigation

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cha Xiang Xun Ji