Tea-smoked chicken
Chicken second courses
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.
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