Ingredients
- 2 quart(s) water
- 6 clove(s) garlic, smashed
- 5 dried red chiles
- 4 star anise pods
- 3 tablespoon(s) honey
- 1 2-inch piece of fresh ginger, peeled and thinly sliced
- Zest of 1 small orange or tangerine, removed in strips with a vegetable peeler
- 1 1-inch piece of cinnamon stick
- 1 cup(s) soy sauce
- 1 small yellow onion, quartered
- 1 tablespoon(s) sugar
- 2 3 1/2-pound chickens, wing tips removed
- 1/2 cup(s) jasmine rice
- 1/4 cup(s) plus 2 tablespoons sugar
- 1/4 cup(s) plus 2 tablespoons loose black tea
- 6 star anise pods, broken into pieces
- 4 dried red chiles, broken into pieces
- Vegetable oil, for rubbing
- 1 teaspoon(s) Sichuan peppercorns, crushed
- Salt
- 6 scallions, white and pale green parts only minced
- 3 tablespoon(s) finely grated fresh ginger
- 1/4 cup(s) vegetable oil
- Salt
Description
Tea-Smoked Roast Chickens - The Huffington Post
Kitchen Daily
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