Dragonwell Tea-Smoked Chicken Lettuce Wraps
Chicken thighs kissed with Dragonwell tea smoke, sliced thin and tucked into crisp lettuce cups with pickled vegetables and sesame.
Smoking chicken with Dragonwell tea leaves gives the meat a subtle, nutty aroma that's far more refined than heavy wood smoke. The tea's chestnut character melds into the chicken, adding depth without overpowering it.
The smoking technique is simple: line a wok with foil, scatter tea leaves with rice and brown sugar, set a rack over the mixture, and let the aromatic smoke do the work in just 15 minutes.
Quick-pickled radish and carrot add brightness and crunch, cutting through the smoky richness. A drizzle of sesame oil and a scatter of toasted sesame seeds tie all the Asian-inspired flavors together.
Serve family-style with a platter of butter lettuce leaves and let everyone build their own wraps. It's interactive, light, and the kind of dish that disappears before you sit down.
Ingredients
- 4 boneless chicken thighs
- 3 tbsp Dragonwell loose leaf tea
- 1/4 cup uncooked white rice
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 head butter lettuce, leaves separated
- 1 cup julienned radish and carrot
- 2 tbsp rice vinegar
- 1 tsp sugar
- Toasted sesame seeds for garnish
- Sliced scallions for garnish
How to make it
- 1Marinate chicken thighs with soy sauce and sesame oil for 15 minutes.
- 2Line a wok with aluminum foil. Mix tea leaves, rice, and brown sugar and scatter on the foil. Place a wire rack on top.
- 3Lay chicken on the rack. Cover tightly with a lid or more foil. Smoke over medium heat for 15 minutes.
- 4Remove chicken and let rest 5 minutes. Slice thinly against the grain.
- 5Toss radish and carrot with rice vinegar and sugar. Let pickle for 10 minutes.
- 6Arrange lettuce leaves on a platter. Fill with sliced chicken, pickled vegetables, sesame seeds, and scallions. Serve immediately.
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