Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tea | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- No. 15 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
Directions
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. (Tip – brush sunflower oil on the 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.
Category:Taiwanese Recipes
Category:Taiwanese Meat Dishes