Ingredients
- 2 Chicken Legs (Thigh and drumstick attached)
- 1 tbsp Salt & 1 tsp Sichuan Peppercorns (for marinade)
- 1/2 cup Uncooked Rice (creates the smoke volume)
- 1/2 cup Brown Sugar (creates the caramel color)
- 1/2 cup Loose Tea Leaves (Jasmine or Black Tea works best)
- Heavy-duty Aluminum Foil
Nutrition per serving:
Calories: 350
Fat: 18g
Sugar: 2g
Protein: 35g
Instructions
1
Marinate: Rub chicken with salt and crushed peppercorns. Let sit for at least 1 hour (or overnight for deeper flavor).
2
Steam: Steam the chicken for 20 minutes until just cooked through. Important: Let it dry completely on a rack. Wet skin will not color properly in the smoker.
3
Build Smoker: Line a wok or deep pot with 2 layers of heavy foil (protects your pot from burning). Mix rice, sugar, and tea leaves. Place this mix at the bottom of the foil.
4
Smoke: Place a rack over the mixture (ensure chicken doesn't touch the mix). Place chicken on rack. Turn heat to high.
5
Seal: When wisps of yellow smoke appear, cover tightly with a lid and seal the edges with wet towels or foil. Turn heat to medium-low and smoke for 10 minutes. Turn off heat and let sit for 10 more minutes.
Expert Tip: Ventilation!
This recipe generates a lot of smoke. Open your windows and turn on your extractor fan before you start. Also, dedicate an old pot or wok to this, as the smoke smell can linger in the metal.