Main Ingredients:
Chicken Leg: 1 piece.
Additional Ingredients:
Tea Leaves: 10g; Rice: as needed; Brown Sugar: as needed; Scallion: as needed; Ginger: as needed.
Flavor: Other; Technique: Smoking; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Homemade Tea-Smoked Chicken Legs After Autumn
1 fresh chicken leg, 10g tea leaves (I used Tieguanyin this time), rice as needed, brown sugar as needed, scallion and ginger as needed.
Wash the chicken leg, pat dry, then massage with salt and dried lemon slices to enhance flavor and tenderize the meat. Refrigerate for a day.
After refrigerating for a day, thaw the chicken leg at room temperature, then place in a pot of hot water with the heat set to the lowest, not allowing the water to boil, just maintaining a certain temperature. Add scallion and ginger.
Add Lee Kum Kee Double Deluxe Soy Sauce to the water in the pot. Immerse the chicken leg in the water and let it cook slowly.
Sauté the rice until fragrant, then line the pot with aluminum foil.
Place the sautéed rice, tea leaves, brown sugar, and some five-spice powder on the foil.
Place a stainless steel rack on top, then add the chicken leg, cover, and smoke over high heat for 5 minutes.
After 5 minutes, the irresistibly tempting chicken leg is ready to be served.
