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Ingredient:
Chicken: half a chicken
Spice pack: packed in a cloth bag or wrapped by a piece of gauze. We
can use mixed spices such as Chinese prickly ash, aniseed, coriander
seed and cassia bark (Chinese cinnamon).
Tea leaves: 30-40 g
Sugar: 150g
rice: cooked, 250 ml
salt and Chinese cooking wine, according to personal flavor.
Green onion, red pepper
cooking oil, soybean sauce.
1. Spread the salt and cooking wine on the surface of the chicken,
keep for two hours till the flavor is mixed to the chicken.
2. Add the spice pack in boiling water, then put the chicken inside
the water. Use medium heat and cook the chicken for 10 minutes. Take
the chicken out, put it on a rack till the surface is dry.
3. put a tinfoil paper on the bottom of an iron pot, then put
the rice, sugar and tea on the paper, add a rack in the pot, put the
chicken on the rack, cover the pot with lid.
4. Put the pot on high heat, when there is yellow or brown smoke
rising out of the pot, keep the high heat for 2 minutes, then turn
it to low heat. Keep smoking the chicken until the surface turns
dark red.
5. Take the chicken out, cut into pieces, put silvered green onion
on the top of the chicken. Pour hot oil and soybean sauce on the
chicken. |
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