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Smoked Spicy Chicken

Wash chicken dry and rub the cavity and skin with the salt and wine then set aside in the refrigerator for about 1 hour.

In a saucepan add the spicy sauce ingredients and bring to the boil then drop temperature.

Put the chicken into the sauce mixture and simmer for about 20 minutes.
Remove chicken and drain.

Cover a wok with aluminum foil. Put in the tea leaves, brown sugar and rice.

Heat the wok.

Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put  chicken in spicy sauce. Simmer over low heat for 20 minutes.

Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Place a wire rack over the ingredients and heat the wok. Place the chicken on the rack and put the lid on the wok. The ingredients will start to burn giving off smoke which will flavor the chicken.

Once smoke escapes the wok, cook for a further 5 minutes.

Take the chicken out of the wok, and while hot brush with sesame oil and allow to cook.

Chop into pieces and serve with steamed rice and fresh cucumber and mandarin salad.

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Quick Facts
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.


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