【Chinese Style Smoked Chicken】
by MaomaoMom
You may want to try this Chinese style smoked chicken for your holiday party, nice smoky flavour.
Prepare time: 15 minutes
Cook time: 75 minutes
Stand time: 24 hours
Level: Low
Serves: 6 servings
Ingredients:
1) 1 cornish hen (900g);
2) 1 tbsp Lee Kum Kee Oyster sauce, 1 tbsp light soy sauce , 1 tbsp primium soy sauce, ¼ tsp thirteen spice, 1 tsp salt, 2 tsp sugar;
3) Smoking ingredients: 2 bay leafs, 2 anise stars, 3 cloves, 1 small piece dried orange skin, ¼ cup sugar, ¼ cup all-purpose flour, 1/3 cup any kind Chinese tea leaves, 1 small piece Chinese cinnamon.
Directions:
1: Remove excess fat of chicken, rinse with cold water and pat dry. Place all ingredients of Ingredient 2) in a plastic bag (Picture 1), mix well. Place the chicken inside the bag, seal the bag and shake well (Picture 2). Store the chicken in a fridge for 24 hours.
2: Place all ingredients of Ingredient 3) on aluminum foil lined baking sheet, mix well the ingredients. Place a rack over the smoking ingredients (Picture 3). Rinse chicken with cold water and pat dry, place on the rack (Picture 4).
3: Wrap baking sheet with large piece aluminum foil, and make sure seal well (Picture 5).
4: Place the baking sheeting in the preheated oven and bake at 400F for 1 hour and 15 minutes.
5: Remove from the oven, let it cool, and cut into small pieces before serving.
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谢谢毛毛妈这个应时的菜谱，这个感恩节有救了。祝节日快乐。
感恩节快乐。
You can use duck too. Very good recipe.
Thanks Maomaomom.
Yes, but long time
I made the hen twice over the holiday and brought to parties. As usual, it was a hit, even though the second time I forgot to put in the 13-spice powder. Thank you, Maomaomom!
I recommened this recipe to an American colleague who was asking me what I’d normally do, turkey or traditional Chinese dishes, for Thanksgiving. Here’s what Curtious, who’s very interested in Chinese language and culture, had to say after the holiday:
“I cooked the ‘Chinese style smoked’ Cornish game hens from the maomaomom.com site you recommended. I didn’t have any ’13 spice’ powder, but I had ‘5 spice’ powder, so maybe mine hens were only 5/13 as good as they could have been, but I think they were excellent. The best part was that I used the drippings in the pan plus some flour and milk to make gravy, which had a wonderful anise flavor.
“I used Pu-er tea scraped off from one of the bricks of Pu-er tea I was given in China during one of the classes I taught there.”
I think that Maomaomom just found another 老美粉丝！
Very nice to hear that this recipe is working well for you.
Hi F Feng,
I am a little confused about the drippings your 老美粉丝 friend mentioned. How did he/she get drippings from this recipe? With flour and sugar on the roasting pan, my drippings were totally soaked up. Did I do something wrong?
Thanks.
第一次做，请问为什么颜色没有照片上的深？
料放足了吗，烤箱的温度可能不同，你可以稍延长点时间。
谢谢