Chinese Smoked Chicken

    9 hours 10 minutes

    This is the secret to making that delicious smoked chicken you get in Chinese restaurants. Do this in well ventilated kitchen! Can be eaten hot or cold.


    New South Wales, Australia
    7 people made this

    Serves: 4 

    • 1 whole chicken, about 1 1/2-2 kg
    • 2 tablespoons salt
    • 5 tablespoons brown sugar
    • 2 teaspoons sesame oil

    Preparation:10min  ›  Cook:1hour  ›  Extra time:8hours chilling  ›  Ready in:9hours10min 

    1. Wash the chicken inside and out and pat dry with paper towels. Rub inside and out with salt, then put in the fridge and let stand overnight.
    2. Place the chicken in a steamer or colander and suspend that in a stockpot. Pour in water to within a couple of centimetres of the bottom of the steamer. Cover and steam the chicken over rapidly boiling water 45 minutes (add water if necessary).
    3. Heat the brown sugar in a large saucepan lined with foil. Place a round rack in the saucepan and add the chicken. Cover with a lid to prevent smoke from escaping. Smoke the chicken 10 minutes over medium heat.
    4. Turn off heat and let stand 5 minutes. Rub the chicken with sesame oil and cut into small pieces.

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