adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tea-smoked chicken on Asian leaves with soy & sesame dressing
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Tea-smoked soy-marinated chicken with aromatic spices served on a bed of fresh Asian salad.
Ingredients:
  • 160ml (2/3 cup) soy sauce
  • 160ml (2/3 cup) rice vinegar
  • 80ml (1/3 cup) peanut oil
  • 60ml (1/4 cup) sesame oil
  • 140g (2/3 cup, firmly packed) brown sugar
  • 3 large (about 600g) single chicken breast fillets
  • 5 tsp black tea leaves
  • 6 star anise, crumbled
  • 2 x 7cm cinnamon sticks, broken into pieces
  • 55g (1/4 cup, firmly packed) brown sugar, extra
  • 12 spears baby corn, halved lengthways
  • 150g Asian salad leaves
  • 90g roasted cashews
Instructions:
  • Combine soy sauce, rice vinegar, peanut oil, sesame oil, and sugar in a large jug and whisk until well blended.
  • Place the chicken in a shallow glass or ceramic dish and generously coat it with 125ml (1/2 cup) of the soy sauce mixture. Cover and refrigerate for 4 hours or overnight to let the flavors meld.
  • In a small bowl, mix the tea leaves, star anise, cinnamon, and extra sugar. Line a wok with 2 layers of foil, leaving some overhang. Spread the tea mixture evenly over the foil and place a wire rack in the wok.
  • Remove the chicken from the marinade and dispose of the marinade. Arrange the chicken on the rack and seal it by folding the foil edges. Cover the wok tightly with a lid and smoke the chicken over medium-high heat, flipping once, for 20-25 minutes until fully cooked. Place the cooked chicken on a large plate, cover with foil, and let it rest for 5 minutes before serving.
  • Cook the baby corn in boiling water for 5 minutes until tender crisp. Quickly cool in cold water and drain.
  • Thinly slice the chicken across the grain. Mix baby corn, salad leaves, and cashews in a large bowl. Toss with half of the soy sauce mixture. Divide into serving plates, top with chicken, and drizzle with the remaining soy sauce mixture. Enjoy!

Similar Recipes