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Smoked Corn Chicken

Smoked Corn Chicken
Print Recipe
Servings Prep Time
4-5 people 30 minutes
Cook Time Passive Time
4 hours 5 hours
Servings Prep Time
4-5 people 30 minutes
Cook Time Passive Time
4 hours 5 hours
Smoked Corn Chicken
Print Recipe
Servings Prep Time
4-5 people 30 minutes
Cook Time Passive Time
4 hours 5 hours
Servings Prep Time
4-5 people 30 minutes
Cook Time Passive Time
4 hours 5 hours
Ingredients
Servings: people
Instructions
  1. Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes.
  2. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine
  3. . Rub seasoned salt all over the chicken thighs
  4. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
  5. Bring the chicken to room temperature about 30 minutes before cooking.
  6. Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil.
  7. . Mix the rice, tea and brown sugar together and mound on the foil.
  8. Set a steamer on top, and evenly space the chicken on the rack.
  9. Cover and cook over high heat.
  10. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
  11. While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan.
  12. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
when to serve:
  1. Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl.
  2. Cut the lettuce leaves into 40 squares or triangular scoops.
  3. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken
  4. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.
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