桂花茶熏鸡翅 Osmanthus Tea Smoked Chicken Wing

上星期煮了茶香熏豉油鸡，试了后就爱上那茶熏味，所以这星期我再以茶熏鸡，这次加了干桂花一起烟熏，让鸡翅吃起来带点淡淡的桂花香味。之前剩下的卤汁我保留了下来，加热后再用来卤这批鸡翅，鸡翅的肉会比较少，所以我缩短了煮鸡翅的时间，而浸泡鸡翅的时间同样是三个小时。当天的晚餐除了桂花茶熏鸡翅外，我还准备了溏心蛋，上次的溏心蛋太过生了，所以我想再次挑战，反正家里的鸭蛋还有很多，还好这次成功了。


其实这熏鸡翅除了可以当晚餐菜肴外，还可以拿来当前菜或下酒菜，或者是当派对里的小吃都不错，相信喜欢吃鸡翅的朋友们一定会喜欢这道熏鸡翅。

茶熏蛋的食谱我会留待下一次才分享，
因为当时的蛋切得不是太美，
而且一些蛋黄液在排盘时都流掉了。
隔几天后我从新煮过蛋，熏过后再拍了一些照片，
整理好后很快就会上帖子了。

桂花茶熏鸡翅

材料：
鸡翅膀 6个（分成翅棒腿和鸡中翅）
卤汁 1锅（做法参考这里）

烟熏料：
茶叶 10克
黄糖 50克

白米 150克

干桂花 2汤匙

做法：
1. 豉油鸡翅：
在一个锅里把卤汁煮至滚，然后转至小火，将鸡翅加入煮10分钟，立即熄火离炉。将锅放置一旁，让鸡翅浸泡在卤汁里三个小时。三小时后将鸡翅取出，放入盘中。

2. 准备烟熏:
把锡箔纸铺平在锅内，加入白米、糖、干桂花和茶叶。在锅内放入一个蒸架，把锅盖上，用大火加热。当锅盖边起烟时就将鸡翅放在蒸架上，加盖烟熏8分钟，然后即可熄火。

3. 上桌
将熏鸡翅取出，抹上少许麻油，排盘即可享用。




Osmanthus Tea Smoked Chicken Wing

Ingredients:
6 chicken wings, cut into 2 pieces, the "flat" and the "drum"
1 pot of leftover poaching liquid (please see here for the recipe)

Tea-smoking mixture:
10 g tea leaves
50 g brown sugar
150 g uncooked white rice
2 tbsp dried osmanthus flower

Methods:
1. Soy Sauce Poached Chicken Wings:
Pour the braising liquid in a pot and bring to a boil, then turn to low heat. Add the chicken wings to the pot and poach for exactly 10 minutes, then turn off the heat and remove the pot from stove immediately. Allow the chicken wings to steep in the stock for 3 hours. After 3 hours remove the chicken wings from stock and transfer to a plate.

2. To smoke the chicken:
Line the bottom of the wok with a piece of aluminium foil. Add rice, sugar, dried osmanthus flower and tea leaves. Put a steaming rack in the center, then cover the wok with a lid. Heat the wok over high heat till the smoke begins to appear. Place the chicken wings  on the rack and cover the wok with lid. Smoke the chicken wings for 8 minutes, then turn off the heat.

3. To serve:
Remove the smoked chicken wings from wok. Brush some sesame oil on the chicken wings and serve.

This post is linked to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.