dinsdag 16 december 2008

Tea-Smoked Chicken

It's important to have a good kitchen exhaust fan for this recipe as it does "smoke".
We use chicken wings, but 3-4 lbs. of thighs work as well.

16 chicken wings
3 cloves of garlic, chopped
1 tbs. grated fresh peeled ginger root
1 tbs. honey
3/4 c. low-sodium soy sauce
1/2 c. cream sherry
3/4 c. brown sugar
1 c. loose-leaf Lapsang Souchong tea
Sesame seeds as garnish

Cut wing tip off drumstick end of wing and slice through the wings.
Wash and pat dry.
In a blender place chopped garlic, grated ginger root, honey, soy sauce and sherry and process only 20 seconds.
Pour marinade into a 9"x13" baking pan and coat the chicken wings.
Cover pan and refrigerate at least two hours, rotating wings at least one time.
Line a heavy cast iron or steel roasting pan with heavy-duty aluminum and sprinkle the sugar and tea on the foil.
Place a cake or wire rack in the skillet, and arrange the chicken wings on top.
Cover with lid or more aluminum and turn the burner onto high, cooking chicken for 30 minutes. Resist the urge to lift off the pan, and keep chicken covered for 20 more minutes.
To make their appearance browned or crisper, coat with a little sesame oil and put in a preheated 450-degree oven for about five minutes.
Serve with sprinkled sesame seeds atop.
Great with peanut or mustard sauce.

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