Tea Smoked Chicken in a Wok
If you have around 1 hour and 15 minutes to spend in the kitchen, Tea Smoked Chicken in a Wok might be a great gluten free and dairy free recipe to try. For $1.42 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This main course has 478 calories, 29g of protein, and 27g of fat per serving. This recipe serves 8. If you have brown sugar, tea, ginger, and a few other ingredients on hand, you can make it. This recipe from Jeanettes Healthy Living has 1089 fans. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as How To Make Tea Smoked Fish in a Wok, Tea Smoked Chicken, and Butterflied Tea-Smoked Chicken.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
1/2 cup brown sugar
1/4 cup cherry wood chips
4 pounds chicken thighs and/or drumsticks
1 cinnamon stick
1 tablespoon cornstarch
4 slices ginger
1/4 cup plus 2 tablespoons Youndoo sauce or 1/4 cup low-sodium gluten-free soy sauce
2 tablespoons olive oil
1/3 cup uncooked rice
1/4 cup Chinese rice wine.jpg)
2 star anise
1/4 cup oolong tea leaves
Equipment:
bowl
frying pan
aluminum foil
wok
Cooking instruction summary:
In a large bowl, mix together Youndoo sauce, rice wine and cornstarch. Add chicken pieces and toss well to coat all the pieces. Let marinate overnight.Heat oil in a large non-stick skillet. Brown chicken on both sides, about 7-8 minutes. Remove to a heatproof dish.Prepare a steamer for the chicken. Steam chicken for 30 minutes over medium heat.Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place a cake rack over smoking ingredients and arrange chicken on the rack. Once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove chicken from wok.
Step by step:
1. In a large bowl, mix together Youndoo sauce, rice wine and cornstarch.
2. Add chicken pieces and toss well to coat all the pieces.
3. Let marinate overnight.
4. Heat oil in a large non-stick skillet. Brown chicken on both sides, about 7-8 minutes.
5. Remove to a heatproof dish.Prepare a steamer for the chicken. Steam chicken for 30 minutes over medium heat.Double line the inside of a wok with foil. Line the inside of the wok cover with foil.
6. Mix smoking ingredients together and place in bottom of foil lined wok.
7. Place a cake rack over smoking ingredients and arrange chicken on the rack. Once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes.
8. Remove chicken from wok.
Nutrition Information:
covered percent of daily need
