Keemun Tea-Smoked Chicken
Chicken gently tea-smoked over Keemun leaves, brown sugar, and rice, yielding a fragrant, mahogany-glazed bird with delicate cocoa and floral undertones.
Tea-smoking is a classic Chinese technique, and Keemun is an ideal leaf for it. Its wine-like depth and gentle floral aroma infuse the chicken with a subtle, sophisticated smokiness that is far more refined than wood-only smoke.
The method uses a simple smoking mixture of Keemun leaves, raw rice, and brown sugar set in the bottom of a foil-lined pot. As it heats, the mixture smolders and perfumes the chicken with cocoa, caramel, and the unmistakable Keemun aroma.
A short brine and steam before smoking keep the meat juicy, while the smoke does the aromatic work. The result is a glossy, mahogany-colored bird with tender flesh and an aroma that fills the kitchen.
Serve sliced over steamed rice or alongside crisp greens. It is excellent warm or chilled, making it equally suited to a weeknight dinner or a sliced cold platter for guests.
Ingredients
- 4 bone-in chicken thighs or 1 small whole chicken
- 3 tbsp loose Keemun tea leaves
- 3 tbsp raw rice (any kind)
- 3 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp salt
- 1 tsp ground Sichuan or black pepper
- 2 slices fresh ginger
- 2 spring onions, halved
How to make it
- 1Rub the chicken with salt, pepper, soy sauce, and wine. Add ginger and spring onions, and let it marinate for at least 30 minutes.
- 2Steam the chicken over simmering water for about 20 minutes until nearly cooked through, then pat dry.
- 3Line a heavy pot with foil and add the Keemun leaves, rice, and brown sugar. Set a wire rack above the mixture.
- 4Place the chicken on the rack, cover tightly, and heat over medium until it begins to smoke, then smoke for 10-12 minutes.
- 5Turn off the heat and let the chicken rest in the closed pot for 5 minutes to deepen the color and aroma.
- 6Slice and serve warm or chilled, brushed with a little of the marinade reduced in a small pan.
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