- no. 15 (medium-sized) 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
- Put chicken in cold water and bring to the boil.
- Boil for about 20 minutes.
- Check if cooked by inserting a chopstick or metal skewer into the bird.
- If clear liquid runs out, it is cooked.
- Remove chicken from water.
- Then soak the chicken in ice water for 10 minutes (tip – this makes the chicken flesh tighter and creates a nicer texture).
- Remove chicken and dry in the air for a few minutes.
- Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
- Spread sugar and tea leaves over the foil, then put in a cake rack (tip – brush sunflower oil on the rack).
- Heat the wok or pot to a high heat.
- Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid.
- Cook on maximum heat for 5 – 6 minutes so that the sugar and tea leaves burn to provide smoke.
- When the smoke can be seen escaping from the lid, the chicken is ready.
- Place chicken on a serving platter and brush with sesame oil to give it a glaze.
- Leave until chicken is cold and then slice to serve.
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