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Rating: 4.0/5 (31 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Chinese
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 315
% Daily Value**
Total Fat 18g
Saturated Fat 5g
Unsaturated Fat 4g
Cholesterol 161mg
Sodium 890mg
Total Carbohydrate 6g
Dietary Fiber 0g
Sugars 5g
Protein 33g
Vitamin A  5%Vitamin C  3%
Calcium  2%Iron  9%
Potassium  29%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Hsun Chi (Tea Smoked Chicken)

Recipe Tags: Poultry Recipes

Date Added: June 11, 2009
If you've always wondered about Asian tea recipes, this is a good, straightforward one to start with. It's a moderately easy addition to your wok repertoire.


2 tablespoons Rice Wine
1/2 teaspoon Ginger peeled
2 teaspoons Salt
2 1/2 lb Chicken Breasts
1 1/2 teaspoons Szechwan Pepper
1/2 cup China Black Tea
2 tablespoons Dark Brown Sugar packed
3 Scallions
1 tablespoon Oriental Sesame Oil
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1. In a large bowl, combine the wine, salt, and peppercorns.

2. Cut scallions into 2-inch long pieces and flatten with flat side of cleaver.

3. Flatten ginger root similarly with cleaver. Add scallions and ginger root to bowl.

4. Add the chicken, rubbing it well with the marinade.

5. Let chicken marinate overnight, covered and chilled.

6. Put scallions and ginger root in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes.

7. Meanwhile, line the bottom and lid of a wok with heavy-duty foil.

8. In a small bowl, combine well the tea leaves and brown sugar.

9. Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it.

10. Transfer the chicken, breast side up, to the rack in the wok.

11. Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke.

12. Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down, and smoke it for 6 minutes more.

13. Remove wok from heat and let stand, covered, for 15 minutes.

14. Transfer chicken to a cutting board, brush with oil and cut into serving pieces.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Rice, Sulfites, Sesame Seeds, Spring Onion, Natural Sweeteners, Alcohol allergies.
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