Smoked Chicken – Beijing

Rub chicken with salt and pepper and stand 30 min. Put on it in a baking dish in the steamer and steam for 15 min. Drain well and place on an oiled roasting rack. Line a roasting pan with aluminum foil and sprinkle with tea, sugar and long grain rice. Place the roaster in the oven heated to 210 °C (= gas stove level 4).

As soon as the mixture is smoking heartily, place the roasting rack with the chicken over the smoking mixture. Reduce temperature to 190 °C (gas mark 3) and cook for 10 minutes. Chop into bite-sized pieces and serve hot or cooled.

Preparation time

75 min.

Cooking time

25 min.

From the recipe collection of Andreas Kohout

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