How To Make Smoked Chicken In A Wok (熏鸡)

This recipe shows you how to make Chinese smoked chicken with a wok. After marinating the chicken with homemade dry rub, steam it until fully cooked. Then smoke it in a wok with tea leaves, brown sugar and rice. The chicken remains tender, moist and the taste is fantastic! Give it a try!
🔎 Find the written recipe on my blog: redhousespice....
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🎵 Music: River by / ikson

[@redhousespice]

Thanks for watching! 🔎 Find the written recipe on my blog: redhousespice.com/chinese-smoked-chicken/

[@unsopken0623]

I tried this, but I added an extra step since I wanted the skin to be crisp. I used my air fryer, which is preheated to the highest settings, and airfried the chicken for 5 minutes. So I had a roasted smoked chicken and it was so delicious.

[@MrRocrma]

Wow looks very nice ! Simple yet elegant recipe !

[@redhousespice]

Thank you

[@rebeccafoo]

Thanks for sharing your method of Smoked Chicken, I am interested in your smoke rub. I followed the Taiwan Chef, didn't brush with dark soya sauce, let the smoke colour the chicken to golden.

[@ghiesapron]

Is it ok to use wood chips ??

[@suke1er]

Hi Wei, I was wondering if the skin of the chicken is crispy? Thank you

[@redhousespice]

No, it won't be crispy as it doesn't involve roasting or frying.

[@watermelonfrosty]

Would you please tell me if you turn the stove off when the chicken is smoking or not? Thanks.

[@redhousespice]

The heat needs to be on to produce smoke continuously. If you're unfamiliar with smoking in a wok, I highly recommend you read my blog post to learn more tips. The link is in the video description.

[@MyLily_M]

Thanks for the recipe n video, I'll try to cook it later😃😄

[@redhousespice]

My pleasure to share

[@moneywise4698]

can you tell me what kind of wok did you use.. any recomendation brand...

[@redhousespice]

Traditional carbon steel wok.

[@jiao512]

Hi, Wei, after marinated for 4 hours and more the salt rub, do I need to wash the salt off chicken before steam. Otherwise will it taste too salty?

[@redhousespice]

If you follow the quantity recommended in my recipe, it won't taste too salty

[@jackiepan4050]

Hello Wei, What do you do with the other half of the dry marinade?

[@redhousespice]

I've provided suggestions on how to use it in my blog post: redhousespice.com/chinese-smoked-chicken/

[@adrienalee5284]

Hello Wei, what a lovely recipe. Curious on the tea leaves, any type will do or any recommendation? :)

[@redhousespice]

Any tea would work. But it has to be loose tea leaves (not the powdery tea from a tea sachet)

[@adrienalee5284]

Thanks Wei for the further advice, definitely a recipe I look forward to try!

[@redhousespice]

Happy "smoking" 😃

[@DapurPermaiChristina]

Look tempting...😍

[@redhousespice]

❤️❤️

[@shirleychan9518]

When steaming, is that on high or low flame? Same with smoking.

[@redhousespice]

My blog post explains in detail. Have a look: redhousespice.com/chinese-smoked-chicken

[@homegirl7943]

Can’t wait to try!

[@redhousespice]

Happy "smoking" 😊!

[@tonyc9035]

Looks very nice! 😋😋 Is there something else that can be used to substitute the aluminium foil?

[@redhousespice]

It's for protecting your wok. I can't think of anything else

[@lilchinesekidchen]

If you have a regular oil seasoned wok (not non-stick) and you really want to, you could just burn the smoke material directly in the wok and wash it later. you just might have to do some scrubbing and recoating the oil seasoning.

[@tonyc9035]

@@lilchinesekidchen that sounds like a good idea!!

[@kapansitvlogs3074]

sugarcane leaves

[@ellegowo]

Can't wait to try 😋

[@redhousespice]

👏👏👏

[@aries0028]

it pains me to watch as it wasted the drippings from the chicken during steaming. That would have added another layer to the sauce.