Shan Tuyet Tea-Smoked Chicken Thighs with Sticky Rice
Chicken thighs smoked over Shan Tuyet leaves and brown sugar, served with mung-bean sticky rice — a highland-inspired dish built around the tea's malty, wild-honey depth.
Tea-smoking is a technique with deep roots across Asia, and Shan Tuyet's malty, slightly wild character makes it an outstanding smoking tea. Combined with brown sugar and a little rice, the leaves produce a fragrant smoke that coats the chicken skin in deep amber color and a subtly sweet, smoky crust.
Brining the chicken first in a strong cup of brewed Shan Tuyet adds another layer — the tea's tannins help season the meat while its honeyed sweetness rounds out the saltiness of the brine. This double use of the tea, both in the brine and in the smoking mixture, ties the whole dish together.
Mung bean sticky rice (xoi dau xanh) is the traditional partner here, its mild nuttiness and gentle sweetness echoing the tea's own profile. Steaming the rice separately keeps its texture intact while it soaks up the smoky aroma drifting from the chicken.
This is a weekend project rather than a weeknight throw-together, but most of the time is hands-off smoking and steaming. Serve everything on a shared platter with herbs and a simple dipping sauce, in the spirit of a highland family meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 cups strongly brewed Shan Tuyet tea, cooled
- 3 tbsp fish sauce
- 2 tbsp brown sugar (for brine)
- 3 cloves garlic, smashed
- 1/2 cup loose Shan Tuyet tea leaves (for smoking)
- 1/2 cup brown sugar (for smoking mixture)
- 1/4 cup uncooked rice (for smoking mixture)
- 2 cups glutinous rice, soaked overnight
- 1/2 cup split mung beans, soaked overnight
- 1 tsp salt
- Fresh herbs (cilantro, scallion) and lime wedges, to serve
How to make it
- 1Combine cooled tea, fish sauce, 2 tbsp brown sugar, and garlic in a bowl. Add chicken thighs and brine, covered, in the fridge for 2–4 hours.
- 2Line a wok or deep pot with foil. Mix loose tea leaves, 1/2 cup brown sugar, and uncooked rice in the center to make the smoking base. Set a rack above it.
- 3Pat chicken dry and place skin-side up on the rack. Cover tightly and smoke over medium heat for 12–15 minutes until the skin turns deep amber.
- 4Transfer chicken to a baking sheet and finish in a 200°C (400°F) oven for 15–20 minutes until cooked through and crisp.
- 5While the chicken smokes, drain and steam the soaked glutinous rice and mung beans together with salt for 25–30 minutes until tender.
- 6Plate the sticky rice with the tea-smoked chicken on top, scattered with herbs and lime wedges on the side.
Want to learn more about Vietnam Shan Tuyet? Visit its full profile.
Back to Vietnam Shan TuyetYou might also like
What to Eat with Vietnamese Shan Tuyet Black Tea
Malty, full-bodied, and touched with wild honey sweetness — Shan Tuyet calls for hearty Vietnamese street food, sticky rice, and caramelized dishes that can stand up to its depth.
Shan Tuyet Black Tea and Coconut Caramel Custard
A silky Vietnamese-style steamed custard infused with Shan Tuyet black tea and topped with coconut caramel — the tea's malt and wild honey notes deepen the dessert's caramel base.