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Taiwanese Hsuyn Gi Smoked chicken
 

In a large saucepan add the six cups of water and bring to the boil. Add the
chicken and boil for 20 minutes or until the chicken is cooked.

Remove the chicken and soak in the ice water for about 10 minutes.

Remove the chicken and let dry on a cooling rack.

In a well ventilated room prepare a wok or large pot for the smoking by
putting three sheets of aluminum foil at the bottom.

Spread the sugar and tea leaves on top of the foil and add a greased cake
rack.

Heat the wok to high.

Mix the salt with 1/2 a cup of warm water and brush the chicken then rub in the cooking oil into the skin and cover with sliced lemon.

Place the chicken on the rack and put a lid on the wok and continue to cook for about 5 minutes until the sugar and tea leaves burn.

When there is thick smoke escaping from the pot the chicken is ready.

Remove from the wok and lightly brush with sesame oil while hot to form a sticky glaze.

Serve hot or cold.

 
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Chopsticks
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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