For the best smoky flavor, use a wok to smoke chicken

ANNOUNCEMENT

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dear friend,

There’s something magical about the moment you lift the lid of the wok and a fragrant cloud of tea-infused smoke escapes. It’s like a delicious culinary magic trick. This Barley Tea and Cocoa Smoked Chicken is one of my favorite recipes from Modern Asian Kitchen, my second (and admittedly very unloved) cookbook. Inspired by the centuries-old Sichuan technique of tea smoking, this dish layers savory depth with subtle sweetness and a hint of chocolatey bitterness from cocoa powder. The best part? You don’t need fancy equipment, just a wok, some tea leaves, a few spices, and a sense of culinary adventure. The result is juicy chicken with an irresistible smoky aroma that will make your kitchen (and maybe your clothes) smell “smoky delicious” in the best way possible.

The following headnote and recipe are excerpted from Modern Asian Kitchen.

Barley Tea and Cocoa Smoked Chicken

Unsurprisingly, this is one of my favorite recipes in this book. You'll be amazed at how simple it is to infuse your proteins with profound smoky flavors. All you need is a wok, a steamer rack or bamboo steamer, and ingredients like barley tea, spices such as Sichuan peppercorns and star anise, and don't forget the cocoa powder. Tea smoking, a culinary technique born centuries ago in the Sichuan Province, beautifully infuses food with the smoky flavors of tea and spices. I highly encourage you to experiment with different ingredients for the tea blend. I'm planning to try black sesame and matcha next!

Tip: I cook outdoors. If you are making this dish indoors, turn on your hood range and crack open the windows. The smoke can be quite intense and linger, making clothes, furniture, hair and pets all smell smoky delicious.

MAKE IT VEGAN: Try tea-smoking plant-based proteins like firm tofu, mushrooms, or seitan.
NOTE: For those of you who don’t want to use aluminum foil, you can use parchment paper.

RECIPE REEL:

Serves: 4

Prep Time: 10 minutes

Inactive time: at least 1 hour

Cook Time: About 20 to 25 minutes
4 skin-on, boneless, chicken thighs (about 1 to 2 pounds)
Neutral oil for frying
For the marinade:
3 tablespoons dark soy sauce
2 tablespoons granulated sugar
2 garlic cloves, minced
1 tablespoon cornstarch
Dash of white pepper
1/2 tablespoon minced shallot
A few crushed Sichuan peppercorns (optional)
1 teaspoon sesame oil
3 tablespoons Shaoxing wine
For the smoke blend:
1/4 cup roasted barley, the kind used for tea (jasmine, red, green, or black tea leaves can work too)
1/4 cup granulated or brown sugar
About 3 tablespoons of uncooked rice grains
2 star anises
A few dried orange peels, if you have them
A few pieces of hickory or apple wood chips, if you have them
1/2 teaspoon Sichuan peppercorns, crushed
1 tablespoon cocoa powder

For topping:

Chopped scallions or cilantro (optional)
Sesame seeds (optional)

1. Make the marinade. Combine all the marinade ingredients in a bowl or container. Add the chicken and ensure it's thoroughly coated with the marinade. Cover and refrigerate for at least one hour.
2. Prepare the smoke blend by mixing all the ingredients together in a small bowl. Fold a sheet of aluminum foil into a makeshift box or cup and add the smoke blend to it.
3. Preheat the wok over medium-high heat until it starts to smoke. Add 1 to 2 tablespoons of neutral oil and fry the chicken thighs on medium heat for about 4 minutes per side. The marinade will thicken, resembling dark barbecue sauce. Alternatively, deep fry the chicken until cooked through for a few minutes.
4. Remove the chicken from the heat and place it on a greased steamer rack or parchment-paper-lined bamboo steamer.
5. Heat a clean wok over medium heat, add the aluminum foil with the spice blend, and let it smoke. As the smoke starts to rise, add the chicken and cover the wok. Let it smoke for about 5 minutes, then flip the chicken and continue smoking for another 5 minutes.
6. Remove from heat, slice, and serve, topped with optional toppings if desired. Enjoy this flavorful smoked chicken! Save the smoky spice blend for next time.

xoxoxo, Kat Lieu

“One day, I will be the Asian Julia Child…”- Kat Lieu <3 And you are paving the path for me to achieve this dream, dear friend <3