Serves: 4
Total Calories: 85
1. Wipe chicken with a damp cloth. Dry well with paper toweling or hang up to dry in a cool, airy place 1 to 2 hours.
2. Rub bird, inside and out, with salt. Refrigerate, covered, overnight.
3. Place chicken in a heatproof bowl. Steam 45 minutes (see HOW-TO, _Steaming). Drain, reserving liquid for stock.
4. Smoke chicken, breast-side up, 5 to 10 minutes, with brown sugar (see HOW-TO, _Smoking).
5. Turn off heat. Let chicken stand, still sealed in, 10 minutes more then rub skin with sesame oil. With a cleaver, chop, bones and all, in 2-inch sections. Serve hot or cold.
VARIATIONS:
* Cook the chicken by the white cut method. Drain and dry well with paper toweling. Rub inside and out with the salt. Then pick up step 4.
* Rub the chicken inside and out with soy sauce. Place in a pan with the salt and add boiling water to cover. Simmer, covered, 40 minutes. Drain and dry well. Then pick up steps 4 and 5.
* Disjoint the chicken and cut in 10 to 12 pieces. Place in a pan with 3 cups water 3 onions, sliced and 1 teaspoon salt. Bring to a boil then simmer, covered, 30 minutes. Add 1/2 cup soy sauce, 3 tablespoons sherry and simmer, covered, 30 minutes more. Drain and dry thoroughly. Then pick up step 4, but let stand only 5 minutes in step 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Smoked Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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