It's from Barbara Tropp's China Moon Cookbook
Day 1: wash, dry chicken. Rub with salt, pepper, lemon zest.Let sit in fridge for 1 day, turning it over once or twice.
Day 2: Steam the chicken (about 20 min). Save the juices for stock -- they'll be salty but very tasty. Air-dry the chicken for few hours. although I knew someone who was in a rush and used a hairdryer!)
Day 3: Smoke the chicken, using a tin-foil-lined wok. At the bottom of the (lined) wok, put:
1/2 c. rice
1/3 c. tea
1/3 c brown sugar
few sticks cinnamon
more lemon zest.
This takes 20-35 min, depending on how strong you want your chicken. This is takes a lot of lead time, and the techniques take some space to explain (for example, how to use a wok as a smoker), but I think the results are worth it. As a final benefit, you can use the carcass to make smoked chicken stock. Yum!
Check out Tropp's book for the details.
Day 1: wash, dry chicken. Rub with salt, pepper, lemon zest.Let sit in fridge for 1 day, turning it over once or twice.
Day 2: Steam the chicken (about 20 min). Save the juices for stock -- they'll be salty but very tasty. Air-dry the chicken for few hours. although I knew someone who was in a rush and used a hairdryer!)
Day 3: Smoke the chicken, using a tin-foil-lined wok. At the bottom of the (lined) wok, put:
1/2 c. rice
1/3 c. tea
1/3 c brown sugar
few sticks cinnamon
more lemon zest.
This takes 20-35 min, depending on how strong you want your chicken. This is takes a lot of lead time, and the techniques take some space to explain (for example, how to use a wok as a smoker), but I think the results are worth it. As a final benefit, you can use the carcass to make smoked chicken stock. Yum!
Check out Tropp's book for the details.
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