Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Ingredients
18 items- Chicken 1 (3.3 lb)
- Star anise 2
- Cinnamon stick 1 small
- Bay leaves 3
- Sichuan peppercorns 1 tsp
- Liquorice 2 slices
- Dried tangerine peel 1 piece
- Ginger 4 slices
- Scallions 2
- Soy sauce 6 tbsp
- Dark soy sauce 2 tbsp
- Shaoxing wine 2 tbsp
- Rock sugar 1/4 cup (50 g)
- Salt 1 tbsp
- Tea leaves 1 oz (30 g)
- White sugar 2 oz (60 g)
- Raw rice 1 oz (30 g)
- Sesame oil 1 tbsp
Nutrition
Steps （9 steps）
Clean the chicken and pat dry inside and out. Rub evenly with salt and Shaoxing wine. Let marinate for 15 minutes to remove gameyness and infuse flavor.
In a pot, add 8.5 cups water, star anise, cinnamon, bay leaves, Sichuan peppercorns, liquorice, tangerine peel, ginger, and scallions. Add soy sauce, dark soy sauce, wine, rock sugar, and salt. Bring to a boil, then reduce to low heat and simmer for 30 minutes until fragrant.
Submerge the chicken in the master stock. Bring to a boil, then reduce to low heat, cover, and barely simmer for 15 minutes. Turn off heat and let steep for another 15 minutes until fully cooked and tender.
Remove the chicken from the stock. Pat the surface dry with paper towels. Place on a rack and air-dry for 10 minutes to allow skin to dry.
Line a wok with aluminum foil. Mix tea leaves, white sugar, and rice evenly on the foil.
Place a steaming rack inside the wok over the smoking mixture. Put the chicken on the rack, cover with lid. Heat over high until yellow smoke appears, then reduce to low and smoke for 8 minutes until skin turns golden brown and glossy.
Turn off the heat, immediately open the lid, and brush the chicken with sesame oil to add shine and flavor.
Allow the chicken to cool completely to room temperature. Chop into even pieces using a cleaver and arrange on a plate to form a whole chicken shape.
Garnish with cilantro leaves and red chili shreds for color and presentation. (Optional)
Tips
Master stock can be reserved and used as a base; it improves with age. Monitor heat closely during smoking to prevent bitterness.
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