Tea-Smoked Roast Chickens
Steamed green beans with Chinese XO Sauce or fried rice.
An earthy Pinot Noir.
I’ve made this recipe several times now, and it has been an impressive meal. Yeah, it will take you two days, but brining is a must for juicy chicken under delicate, burnished skin. The smoking mixture is earthy and almost floral. I don’t think the previous reviewer made this recipe, so it’s unfair to tank the rating based on an assumption.Read More
How do you smoke the chickens when the instructions only call for apparently uncooked jasmine rice, sugar, loose black tea, anise pods and dried chilis? Nothing in the recipe indicates moisture needed for smoke. This is a very poorly written recipe!Read More