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Roasted Chicken Sauce

Roasted Chicken Sauce recipe image
This recipe features a whole chicken marinated in a savory blend of soy sauce, dry sherry, and peppercorns. After steaming, the chicken is smoked over a bed of black tea leaves, brown sugar, and rice for a unique, aromatic flavor. The result is tender, juicy meat with a complex, smoky profile perfect for family dinners.
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Cuisine:
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Difficulty: Beginner
Servings: 2
Calories: 383.0
Description
This recipe features a whole chicken marinated in a savory blend of soy sauce, dry sherry, and peppercorns. After steaming, the chicken is smoked over a bed of black tea leaves, brown sugar, and rice for a unique, aromatic flavor. The result is tender, juicy meat with a complex, smoky profile perfect for family dinners.
Ingredients
  • 1 teaspoons Black peppercorns
  • 5 tablespoons Brown sugar
  • 1 teaspoons Green peppercorns
  • 1/3 cups Long-grain rice
  • 3 tablespoons Dry sherry
  • 1 strip Tangerine peel
  • 3 cloves Garlic -- peeled, minced
  • 3 tablespoons Soy sauce
  • 1 tablespoons Granulated sugar
  • 3 green Onions, cut into 2 inch pieces
  • 2 teaspoons Kosher salt
  • 1 whole Broiler/fryer chicken -- (3-4 Lbs.)
  • 1/2 cups Black tea leaves
Directions
  1. 1
    For Marinade, crush the peppercorns. Use a mortar and pestle or use a household hammer with peppercorns between a paper towel. Combine the peppercorns, sherry, soy sauce, granulated sugar, ginger, garlic, onion pieces and salt. Rub chicken inside and out with marinade. Cover and refrigerate a minimum of 8 hours--best overnight. Place chicken breast side up on a rack in a large stock pot. Pour in 2 inches water. Cover, bring to a boil, and steam until meat near the thigh is no longer pink, about 50 to 60 minutes. Let stand until cooled enough to handle. Lift chicken from rack and drain juices from cavity. Line a large wok and it's lid with foil. ( Do not use a electric wok with non stick finish). For smoking place tea leaves, brown sugar, rice, and tangerine, orange, lemon peel in bottom of foil lined wok. Mix well. Set rack on top of mixture in wok. Place Chicken breast side up on rack. Cover with foil lined lid. Cook over high heat for 2 1/2 -3 minutes. Turn off heat and leave covered 7 minutes. Repeat 3 more times. After final smoking, let stand, covered to allow smoke to subside, about 30-45 minutes. Do not uncover during this period, this is very important for two reasons, first the smoke is heavy and is needed to penetrate the bird, second is this smoke will set off your smoke alarm in your house. Discard smoking mixture. Slice chicken from the bones and arrange on serving plate. You may top with a store prepared Chinese plum sauce
  2. 2
    grated orange peel
  3. 3
    grated lemon peel
  4. 4
    slices pared fresh ginger

Nutrition Facts

Servings 2

Amount Per Serving
Calories 383.0kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.7g9%
Cholesterol 33.4mg12%
Sodium 1250.0mg53%
Total Carbohydrate 68.7g23%
Dietary Fiber 10.6g43%
Sugars 25.9g
Protein 16.4g33%

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

Keywords: black, boiling, broilerfryer, brown, chicken, cut, dry, frying, garlic, granulated, green, grilling, inch, international, kosher, lbs, leaves, longgrain, minced, onions
Read it online: https://www.chefs-mate.com/recipe/roasted-chicken-sauce-3/