Ingredients
No. 15 whole chicken
Enough cold water to immerse chicken
Similar quantity of iced water
250 mL salt water ( ¾ teaspoon per 250 mL water)
100 g raw sugar
1 tablespoon Oolong tea leaves
sunflower oil, for cooking
1 dessertspoon sesame oil, to glaze chicken
½ teaspoon salt
water
Put chicken in cold water and bring to the boil. Boil for about 20 minutes. Check if cooked by inserting a chopstick or metal skewer into the bird. If clear liquid runs out, it is cooked. Remove chicken from water.
Then soak the chicken in ice water for 10 minutes (Tip – This makes the chicken flesh tighter and creates a nicer texture.)
Remove chicken and dry in the air for a few minutes.
Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
Spread sugar and tea leaves over the foil, then put in a cake rack. (Tip – brush sunflower oil on the rack.)
Heat the wok or pot to a high heat.
Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid. Cook on maximum heat for 5-6 minutes so that the sugar and tea leaves burn to provide smoke. When the smoke can be seen escaping from the lid, the chicken is ready.
Place chicken on a serving platter and brush with sesame oil to give it a glaze.
Leave until chicken is cold and then slice to serve.
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