Archive for the ‘Guest Blogger’ Category

Are you hosting a get together this weekend and looking for the perfect appetizer to compliment your meal?  Well try this great recipe from the Food Network.  It’s one of my favorites!

Chef Jennifer

Tea Smoked Chicken

Compliments of the Food Network

Ingredients

1 tablespoon Szechuan peppercorns

1 teaspoon five-spice powder

2 tablespoons kosher salt

1 pound boneless skinless chicken thighs

1/4 cup white rice

3 tablespoon Chinese black tea

2 tablespoons brown sugar

1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry

2 tablespoons soy sauce, preferably dark (See Cook’s Note)

1 tablespoon peeled and minced fresh ginger

2 teaspoons toasted sesame oil

5 scallions (white and green), thinly sliced

1/4 cup chopped peanuts

1/2 head iceberg lettuce

Sriracha sauce or other Asian chili sauce, to taste

Juice of 1/2 lime

Directions

Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Bring the chicken to room temperature about 30 minutes before cooking.

Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.

While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.

To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

Cook’s Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys. It adds a depth of flavor that is great with the chicken. It can be found in Asian markets or supermarkets with a good Asian section.

For more great recipes from the Food Network, log onto: http://www.foodnetwork.com.