Taiwanese Hsuyn Gi (Smoked chicken)

Servings: 4

Ingredients:

1 whole chicken

Enough cold water to immerse chicken

Similar quantity of iced water

250 ml salt water ( ¾ teaspoon per 250 ml water)

100 g raw sugar

1 tablespoon Oolong tea leaves

Sunflower oil, for cooking

1 dessertspoon sesame oil, to glaze chicken

½ teaspoon salt

Water

Cooking Instructions:

Put chicken in cold water and bring to the boil. Boil for about 20 minutes. Check if cooked by inserting a chopstick or metal skewer into the bird. If clear liquid runs out, it is cooked. Remove chicken from water. Then soak the chicken in ice water for 10 minutes (Tip: This makes the chicken flesh tighter and creates a nicer texture). Remove chicken and dry in the air for a few minutes. Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok. Spread sugar and tea leaves over the foil, then put in a cake rack. Heat the wok or pot to a high heat. Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid. Cook on maximum heat for 5-6 minutes so that the sugar and tea leaves burn to provide smoke. When the smoke can be seen escaping from the lid, the chicken is ready. Place chicken on a serving platter and brush with sesame oil to give it a glaze. Leave until chicken is cold and then slice to serve.

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