Saturday, August 16, 2008
Tea Smoked Chicken Breasts
This is a great dinner party recipe, everybody always ooohs and ahhhs over it. This recipe really should be done with duck but unfortunately duck breasts are so expensive here in Dubai that we never buy them. However, if you can, go duck.
How I serve it is to have a large platter of beautiful yellow and aromatic pilau rice, then slice the smoked chicken up, spread over the top of the rice, spoon the satay sauce on the top and sprinkle with coriander leaves and chopped spring onions.
This is great stuff let me tell you!
In order to smoke the chicken you will need a wok with a lid and a wire rack that can sit above off the bottom of the wok. I have a round cooling rack at home that is just the right size and fits about half way up the inside of the wok.
You will need:
For the smoking:
50g Tea leaves
50g Uncooked rice
3 tbsp Brown Sugar
You can add to the smoking mixture:
For the chicken marinade:
2 tsp dried thyme
1 tsp salt
2 tsp brown sugar
1 tsp ground five pepper mixture (black, white, pink, green and allspice)
And then you need to:
Line the wok and the lid with silver foil. Put the smoking ingredients on top of the foil at the bottom of the wok.
Combine the marinade ingredients and sprinkle the mixture on the chicken breasts. Cover with clingfilm and leave to sit for about 4 hours or more.
Put the wire rack in the wok and place the chicken fillets on top. Put on the lid, making sure you have a very tight seal. Turn on heat to about medium and leave for 30mins. No peeking!
The tea will burn and smoke gently, the chicken will brown nicely and will taste yummy!
Once cooked, slice the chicken and serve.