Smoked Spicy Chicken
Experience the bold and aromatic flavors of Singaporean cuisine with this delightful Smoked Spicy Chicken recipe. This dish brings together a harmonious blend of traditional...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large chicken
- 1/2 teaspoon salt
- 2 teaspoons white wine
- 1 teaspoon seasame oil
- 1 star anise
- 1/2 teaspooon cloves
- 1 cinnamon stick
- 1 cardamom pod
- 1/4 dried tangerine peel
- 5 cups water
- 2 tablespoons sugar
- 1/2 cup jasmine tea leaves
- 1/2 cup brown sugar
- 1/2 cup cooked rice
Instructions
- 1
Wash the chicken and pat dry. Rub the cavity and skin with salt and white wine, then set aside in the refrigerator for about 1 hour.
- 2
In a saucepan, add all the spicy sauce ingredients and bring to a boil. Reduce the heat and simmer for about 20 minutes.
- 3
Remove the chicken from the sauce and drain.
- 4
Cover a wok with aluminum foil. Place the tea leaves, brown sugar, and rice inside.
- 5
Heat the wok over high heat until smoking. Place a wire rack over the smoking ingredients.
- 6
Put the chicken on the rack and cover the wok tightly with a lid. Allow the ingredients to burn and smoke, flavoring the chicken. Once smoke escapes, continue to cook for another 5 minutes.
- 7
Remove the chicken from the wok. While still hot, brush it with sesame oil and allow it to rest.
- 8
Chop the chicken into pieces and serve with steamed rice, fresh cucumber, and mandarin salad.