How To Make Smoked Chicken In A Wok (熏鸡)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium content while tamari is gluten-free.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol, while white vinegar is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is a cost-effective alternative.

black pepper

🥗Healthier: white pepper

💰Cheaper: black peppercorns

White pepper offers a different flavor profile, while black peppercorns are often cheaper.

Make the dry rub: Put star anise, Sichuan pepper, sesame seeds, fennel seeds and salt into a cold pan. Toast over low heat. Stir around from time to time. Once the colour of the salt slightly darkens, transfer everything to a mortar. Leave to cool then grind with a pestle.

Marinate the chicken: With kitchen paper, pat dry the chicken thoroughly. Sprinkle the dry rub all over the chicken, including the cavity. Use your hand to gently rub for better absorption. Put the scallions and ginger inside the cavity. Leave to marinate for 4 hours or longer.

Steam the chicken: Put a steamer rack in a carbon steel or cast iron wok. Fill with water (lower than the rack). Once it starts to boil, place the chicken on top of the rack with the breast side facing upwards. Cover the wok with a lid and steam for 40-45 mins.

Season the chicken: Leave the chicken to cool for 5 mins. Mix light soy sauce, dark soy sauce, oyster sauce and honey until well combined. Brush it over the chicken.

Smoke the chicken: Lay a piece of kitchen foil in the wok. Put brown sugar, tea leaves and rice on top. Mix well then cook over medium-high heat. As soon as you notice smoke, place in the steamer rack and chicken. Cover with the lid immediately. Turn off the heat after 8-10 mins.

Serve the chicken: Tear the chicken into small pieces with hands or chop it with a cleaver. Serve on its own or sprinkle some of the remaining dry rub over.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens