茶香熏豉油鸡 Tea Smoked Soy Sauce Poached Chicken

这篇帖子是从新写过的，之前的那一篇不小心给我删除了。

之前一直很想尝试自己熏鸡，可是却怕熏坏锅子，过后发现家里有些旧锅摆了很久却没人用，所以决定用这锅子来试验自己熏鸡。我用回了之前玫瑰豉油鸡的做法，唯一不同的是我没加入玫瑰露，其实我参考了好几个不同的影片，发觉各有各的特色，不过最后还是选择这里的方法来熏鸡。熏鸡时用了铝箔纸来铺锅底是挺方便的，熏好后等一切熏料冷却后打包起来就可丢弃了，需要花费时间清洗的只有锅盖和蒸架。熏鸡时会产生大量的烟，所以请务必开抽烟机和打开厨房的窗口。


这茶香熏豉油鸡吃起来除了有原本的豉油味之外还加了一阵阵的茶熏味，是一道不错的菜肴，如果吃腻了一般的豉油鸡，那就花点心思，准备些熏料，让豉油鸡的香味和味道吃起来更有层次感。

茶香熏豉油鸡

材料：
豉油鸡：
鸡全腿 4个
清水 2公升
姜 4片
青葱 2棵（洗净，打结）
麻油 少许

香料:
桂皮 10克
甘草 10克
八角 8克
花椒 5克
草果 1个
姜 5片

调味料：
甜黑酱油 180克
酱油 80克
盐 1 1/2汤匙
冰糖 100克

烟熏料：
茶叶 10克（我用玫瑰红茶）
片糖 50克 （切碎）

白米 150克

干桂花 1汤匙

芡汁：
粟粉 1汤匙
清水 2汤匙

做法：
1.豉油鸡：
把香料装入即弃煲汤袋内，将2公升的水倒入锅内，放入煲汤袋，以大火煮至滚然后转小火煮1小时。把姜片、青葱和调味料加入卤汁内煮至滚，然后转至小火煮十五分钟，将鸡全腿加入煮14分钟，立即熄火离炉。将锅放置一旁，让鸡全腿浸泡在卤汁里三个小时。三小时后将鸡全腿取出，放入盘中。

2. 准备酱汁:
把 1 1/2杯的卤汁入小锅内煮滚，加入芡汁勾芡，煮至酱汁浓稠即可。

3. 准备烟熏:
把锡箔纸铺平在锅内，加入白米、糖、干玫瑰和茶叶。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全腿放在蒸架上，加盖烟熏8分钟，然后即可熄火。

4. 上桌
将熏豉油鸡取出，抹上少许麻油，斩件排盘，配以捞面或白饭一起享用。

Tea Smoked Soy Sauce Poached Chicken

Ingredients:
Soy Sauce Poached Chicken:
4 chicken whole legs
2 litres water
4 slices of ginger
2 stalks of spring onions, washed and tie into a knot

Spices:
10 g cinnamon sticks
10 g Licorice root
8 g star anise
5 g Sichuan peppercorn
1 Cao Guo
5 slices of ginger

Seasoning:
180 g sweet soy sauce
80 g soy sauce
1 1/2 tbsp salt
100g rock sugar

Tea-smoking mixture:
10 g tea leaves
50 g cane sugar ( coarsely chopped)
150 g uncooked white rice
10 dried rose buds (optional)

For thickening:
1 tbsp cornstarch
2 tbsp water
(Combine and stir until no lumps remain)

Methods:
1. Soy Sauce Poached Chicken:
Place all the spices ingredients in disposable soup stock pouch. Fill the pot with 2 litre water, add the soup stock pouch, bring to a boil then simmer for 1 hour. Add ginger, spring onions and seasoning into the stock. Bring to a boil then simmer for another 15 minutes. Add the chicken whole legs and poach for exactly 14 minutes, then turn off the heat and remove the pot from stove immediately. Allow the chicken to steep in the stock for 3 hours. After 3 hours remove the chicken from stock. Transfer the chicken to a plate.

2. To prepare the gravy:
Pour 1 1/2 cups of stock into a small saucepan, bring to a boil then stir in the cornstarch slurry and cook until the gravy is thicken.

3. To smoke the chicken:
Line the bottom of the wok with a piece of aluminium foil. Add rice, sugar, dried rose buds 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 on the rack and cover the wok with lid. Smoke the chicken for 8 minutes, then turn off the heat.

4. To serve:
Remove the smoked chicken from wok. Brush some sesame oil on the chicken then cut into pieces. Serve with dry tossed noodle or steamed white rice.

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.