Tea-Smoked Peking Chicken Recipe

Tea-Smoked Peking Chicken Recipe
Tea-Smoked Peking Chicken Recipe photo by Taste of Home
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Tea-Smoked Peking Chicken Recipe

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This whole chicken is simmered in an aromatic soy-based broth, then smoked. A mixture of rice, tea leaves and brown sugar is used to smoke this traditional chicken dish giving it a distinctly unique flavor. —May Der, South Pasadena, California
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 70 minutes + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 70 minutes + standing

Ingredients

  • 3 tablespoons Sichuan peppercorns
  • 3 tablespoons salt
  • 1 whole broiler/fryer chicken (4 to 5 pounds)
  • 8 cups water
  • 1 cup reduced-sodium soy sauce
  • 2 green onions, sliced
  • 3 slices fresh gingerroot
  • 2 whole star anise
  • 1 cinnamon stick (3 inches)
  • 1 teaspoon Chinese five-spice powder
  • 1/2 cup uncooked long grain rice
  • 1/2 cup loose black tea leaves
  • 1/2 cup packed brown sugar
  • 1 teaspoon sesame oil

Directions

Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely.
Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight.
In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid.
Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up.
Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown.
Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled. Yield: 6 servings.
Editor's Note: Look for Sichuan or Szechuan peppercorns in Asian markets or visit penzeys.com.
Originally published as Tea-Smoked Peking Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p104

  • 3 tablespoons Sichuan peppercorns
  • 3 tablespoons salt
  • 1 whole broiler/fryer chicken (4 to 5 pounds)
  • 8 cups water
  • 1 cup reduced-sodium soy sauce
  • 2 green onions, sliced
  • 3 slices fresh gingerroot
  • 2 whole star anise
  • 1 cinnamon stick (3 inches)
  • 1 teaspoon Chinese five-spice powder
  • 1/2 cup uncooked long grain rice
  • 1/2 cup loose black tea leaves
  • 1/2 cup packed brown sugar
  • 1 teaspoon sesame oil
  1. Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely.
  2. Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight.
  3. In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  4. Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid.
  5. Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up.
  6. Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown.
  7. Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled. Yield: 6 servings.
Editor's Note: Look for Sichuan or Szechuan peppercorns in Asian markets or visit penzeys.com.
Originally published as Tea-Smoked Peking Chicken in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p104

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