Hsuyn Gi

Description
Smoked chicken

Ingredients

 * no. 15 whole chicken
 * enough cold water to immerse chicken
 * similar quantity of iced water
 * 250 ml salt water ( ¾ teaspoon per 250 ml water)
 * 100 g raw sugar
 * 1 tablespoon oolong tea leaves
 * sunflower oil, for cooking
 * 1 dessertspoon sesame oil, to glaze chicken
 * ½ teaspoon salt
 * water

Directions

 * 1) Put chicken in cold water and bring to the boil.
 * 2) Boil for about 20 minutes.
 * 3) Check if cooked by inserting a chopstick or metal skewer into the bird.
 * 4) If clear liquid runs out, it is cooked.
 * 5) Remove chicken from water.
 * 6) Then soak the chicken in ice water for 10 minutes (tip – this makes the chicken flesh tighter and creates a nicer texture).
 * 7) Remove chicken and dry in the air for a few minutes.
 * 8) Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
 * 9) Spread sugar and tea leaves over the foil, then put in a cake rack (tip – brush sunflower oil on the rack).
 * 10) Heat the wok or pot to a high heat.
 * 11) Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid.
 * 12) Cook on maximum heat for 5 – 6 minutes so that the sugar and tea leaves burn to provide smoke.
 * 13) When the smoke can be seen escaping from the lid, the chicken is ready.
 * 14) Place chicken on a serving platter and brush with sesame oil to give it a glaze.
 * 15) Leave until chicken is cold and then slice to serve.