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How to make Tea smoked chicken with avocado, iceberg and ginger

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 2 tablespoons Sichuan pepper
  • 1/4 teaspoon Chinese five-spice
  • 2 tablespoons flaked sea salt
  • 6 chicken breasts, skin on
  • 40g Lapsang Souchong tea leaves
  • 2 tablespoons white rice
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame seeds, toasted, ground
  • 60ml (1/4 cup) tamari
  • 1 tablespoon caster sugar
  • 1 tablespoon seasoned rice (sushi) vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 red birdseye chilli, seeded, finely chopped
  • Pinch of finely chopped garlic

Salad

  • 5cm piece ginger, peeled, finely shredded
  • 2 spring onions, thinly sliced
  • 200g cooked green beans
  • 2 avocados, thinly sliced
  • 1 iceberg lettuce, shredded
  • 1/4 cup finely chopped coriander leaves
  • 1/3 cup Thai basil leaves

Method

  • Step 1 Stir spices and salt in a small frying pan over low heat until fragrant. Cool, then grind to a powder with a pestle and mortar. Scatter over chicken, then steam over a saucepan of simmering water for 15 minutes or until almost cooked.
  • Step 2 Line a wok with a doubled piece of foil, place tea, rice and brown sugar in base and cover with a small wire rack. Cook over medium heat until mixture begins to smoke. Place chicken on rack, cover wok and smoke chicken for 5 minutes. Cool.
  • Step 3 Whisk sesame seeds, tamari, caster sugar, vinegar, oil, chilli and garlic in a bowl.
  • Step 4 For salad, toss all ingredients with dressing in a bowl, divide among plates and top with thinly sliced chicken. Serve.