Author Notes
First we dry-brine the chicken in kosher salt, then we smoke the chicken on our stovetop with a smoking mixture of the pu'er tea, raw rice and sugar. Finally, we bake the chicken with a basting glaze made from garlic, ginger, rice wine vinegar, soy sauce and Szechuan peppercorns. The meat is very juicy, really tender, and extremely flavorful. The skin is salty and smoky and sooo very yummy. —ChrisandAmy
Ingredients
-
1
whole roasting chicken
-
1/4 cup
kosher salt
-
2 ounces
loose pu'er tea
-
1/2 cup
uncooked rice
-
1/2 cup
granulated sugar
-
1 tablespoon
Szechuan peppercorns, crushed
-
2 tablespoons
soy sauce
-
2 tablespoons
rice wine vinegar
-
2
garlic cloves, minces
-
1 tablespoon
minced ginger
Directions
-
Rub the chicken inside and out with the kosher salt. Place in refrigerator and allow to dry-brine for 2-3 hours.
-
When ready to cook, heat oven to 375. Line a large roasting pan with two layers of aluminum foil. Combine the tea, rice and sugar in a bowl and pour into the roasting pan over the foil.
-
Place a roasting rack over the tea mixture and set the chicken on the rack. Create a tent of aluminum foil over the whole pan and set over high heat on the stove top.
-
Allow the chicken to smoke on high heat for 15 minutes, then turn heat off and let it sit in the smoke for another 10 minutes.
-
In the meantime, prepare the basting glaze. Whisk together the peppercorns, soy sauce, rice wine vinegar, garlic, ginger and sugar and brush about half of it over the chicken.
-
Place uncovered in the oven and bake for 30-45 minutes (or until temperature reaches 165) , basting occasionally with the remaining glaze.
-
Allow to rest for five to ten minutes before serving.
See what other Food52ers are saying.