How to Make Smoked Chicken in a Wok (熏鸡)

redhousespice.com

Sansevero

subheading: For the dry rub (see note 1):

1 teaspoon Sichuan pepper, black seeds removed if any

½ star anise, brown seeds removed if any

½ teaspoon sesame seeds

¼ teaspoon fennel seeds

4 teaspoon salt

subheading: For the chicken:

1 free-range chicken, ideally no bigger than 1.5kg/3.3lbs

1 stalk scallions, cut in halves

1 thumb-sized ginger, sliced

subheading: For the brushing sauce:

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon oyster sauce

1 teaspoon honey

subheading: For smoking the chicken:

1 tablespoon loose tea leaves

2 tablespoon brown sugar, or white sugar

4 tablespoon raw rice

1 teaspoon sesame oil

subheading: For the dipping sauce (optional):

1 stalk scallion, finely chopped

1 teaspoon minced ginger

½ tablespoon neutral oil

2 tablespoon light soy sauce

½ tablespoon black rice vinegar

Directions at redhousespice.com

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