Tea smoked chicken with an avocado, iceberg and basil salad
Picture: Robert Duncan

Serves 4

1 small knob ginger

2 garlic cloves, crushed

1 tbsp coriander leaves, chopped

2 tbsp peanut oil

1.6kg whole chicken

2 tbsp soy sauce

1/3 cup jasmine rice

1/2 cup brown sugar

1/4 cup green tea leaves

1/2 iceberg lettuce, torn into small pieces

2 avocados, sliced

1/2 cup basil leaves, torn

1 lime

2 tbsp olive oil

Combine ginger, garlic, coriander and half the peanut oil in a small bowl. Gently push your fingers between the skin and meat of the chicken and spread ginger mixture over breast meat. Brush chicken with half the soy sauce. Bring 5cm of water to the boil in a wok or a large pot with a lid over high heat. Place into the wok a small wire rack that sits about 5cm above the level of water. Place the chicken on the rack. Cover tightly and reduce heat to medium. Steam chicken for 30 minutes. Remove rack from wok. Pour water out and line base of the wok with three layers of foil. To make smoking mixture, combine rice, sugar and tea leaves. Place on foil in the wok. Heat over high heat until tea mixture just begins to smoke. Return rack or basket to wok and brush chicken with remaining peanut oil and soy sauce. Cover tightly and reduce heat to medium-low. Smoke chicken for 30 minutes. Remove chicken from heat and allow to stand for 5 minutes. Serve hot or at room temperature. Tear the chicken f the carcass, and shred with your fingers. Combine the chicken, lettuce, avocado and basil leaves together gently. Drizzle with lime juice and olive oil, toss again and serve.

The West Australian

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