RCI-MT.004.0486.001
Hsuyn Gi
Smoked chicken
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- no. 15 (medium-sized) whole chicken1 unit
- enough cold water to immerse chicken1 unit
- similar quantity of iced water1 unit
- salt water ( ¾ teaspoon per 250 ml water)250 ml
- 100 g
- 1 tablespoon
- sunflower oil1 unitfor cooking
- dessertspoon sesame oil1 unitto glaze chicken
- ½ teaspoon
- 1 unit
Method
1
Place the whole medium-sized chicken in a large pot and cover completely with cold water, then bring to a boil over high heat.
10 minutes
2
Once boiling, remove the chicken and discard the blanching water, then rinse the chicken thoroughly under cold running water until the skin is clean.
3 minutes
3
Heat sunflower oil in the pot over high heat until shimmering, then carefully lower the blanched chicken into the hot oil, turning occasionally to brown all sides evenly.
8 minutes
4
Remove the browned chicken from the oil and set aside, then prepare the poaching liquid by combining salt water (¾ teaspoon salt per 250 ml water), raw sugar, and oolong tea leaves in a large pot with 1 unit of water.
2 minutes
5
Bring the poaching liquid to a boil, then gently return the chicken to the pot, ensuring it is mostly submerged in the liquid.
2 minutes
6
Reduce heat to medium-low and simmer the chicken covered for about 30–35 minutes, turning occasionally to ensure even cooking.
33 minutes
7
Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then brush the entire surface generously with sesame oil to glaze.
5 minutes
8
Chop the glazed chicken into serving pieces and arrange on a platter, then serve warm with a portion of the poaching liquid (strained if desired) as a dipping sauce or light broth.