Hsun Chi (Tea Smoked Chicken)

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Servings: 6 Difficulty: Advanced
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A classic Chinese technique that infuses tender steamed chicken with a deep, aromatic tea smoke.
Hsun Chi (Tea Smoked Chicken recipe image
Hsun Chi (Tea Smoked Chicken recipe image
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Hsun Chi (Tea Smoked Chicken)

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 14.5

Description

This Hsun Chi recipe creates a beautifully aromatic dish by steaming chicken until tender, then smoking it over a mixture of tea leaves and sugar. The result is moist, flavorful meat with a distinctive smoky finish that is both elegant and approachable. It serves as an excellent centerpiece for dinner parties or a special weekend meal. The combination of ginger, scallions, and Szechwan peppercorns in the marinade adds a subtle spice and freshness that complements the rich smoke. Simple ingredients transform into a sophisticated dish that highlights traditional Chinese cooking methods.

Ingredients

Directions

  1. In a large bowl, combine the rice wine, salt, and crushed Szechwan peppercorns.
  2. Cut scallions into 2-inch long pieces and flatten with the flat side of a cleaver or knife.
  3. Flatten the gingerroot similarly with the flat side of a cleaver or knife.
  4. Add the flattened scallions and gingerroot to the bowl with the marinade.
  5. Add the chicken to the bowl, rubbing it well with the marinade to coat evenly.
  6. Cover the bowl and refrigerate the chicken to marinate overnight.
  7. Remove chicken from marinade and stuff the cavity with the scallions and gingerroot from the marinade.
  8. Transfer the chicken to the rack of a steamer.
  9. Steam the chicken, covered, for 20 minutes or until cooked through.
  10. Meanwhile, line the bottom and lid of a wok with heavy-duty foil.
  11. In a small bowl, combine the tea leaves and brown sugar.
  12. Spread the tea and sugar mixture evenly in the bottom of the wok.
  13. Arrange a rack 2 inches above the mixture in the wok.
  14. Transfer the steamed chicken, breast side up, to the rack in the wok.
  15. Cover the wok and heat over medium-high heat for 5-6 minutes, or until smoke begins to form.
  16. Smoke the chicken, covered, for 6 minutes.
  17. Turn the chicken so the breast side is down, and smoke for 6 minutes more.
  18. Remove the wok from the heat and let it stand, covered, for 15 minutes to allow the smoke to penetrate.
  19. Transfer the chicken to a cutting board.
  20. Brush the chicken with sesame oil.
  21. Cut the chicken into serving pieces and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 14.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9750.5mg407%
Total Carbohydrate 3.3g2%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your kitchen is well-ventilated when smoking the chicken, as the process produces significant smoke. You may need to turn on your range hood or open windows.

If you do not have a steamer, you can use a heatproof bowl placed on a rack in a large pot of simmering water.

The smoking mixture can vary; some recipes include rice or star anise for additional flavor complexity.

Leftover smoked chicken can be stored in an airtight container in the refrigerator for up to 3 days. It can be sliced and added to salads or stir-fries.

Keywords: tea smoked chicken, hsun chi, chinese cuisine, smoked chicken, steamed chicken, black tea, szechwan peppercorns, ginger, scallions, rice wine, marinated chicken, home smoking, wok cooking, aromatic chicken, asian side dish, tea leaves, brown sugar, sesame oil, traditional recipe
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