Comments on: Tea Leaf-Smoked Chicken

By: Colton Stolar

Colton Stolar — Thu, 23 Sep 2010 12:29:20 +0000

Thanks for giving this awesome article. See my very own!

By: Nora

Nora — Thu, 16 Jul 2009 16:13:43 +0000

I LOVE smoked poultry — smoked anything, really — and this sounds amazing. We’ll have to try it sometime in the big green egg.

By: matt

matt — Tue, 14 Jul 2009 04:18:58 +0000

perhaps your peppercorns were sichuan peppercorns? If that’s the ticket, you missed out. The best new to me spice I’ve had in years. Not really a pepper actually, but- well, let wikipedia tell you that.

It’s great with chicken, especially served cold.

By: The Tea Spot Chef

The Tea Spot Chef — Fri, 10 Jul 2009 18:36:22 +0000

This is sounds like a great recipe. I’ve definitely smoked chicken before but didn’t braise it before smoking it. That sounds like a great idea that would yield a moister chicken. The tea I usually smoke with is EARL of GREY which gives the smokiness a hint of citrus or Lapsang Souchong and already smokey tea that gives the product a richer smokey flavor. Anyhow, cooking with tea is a great culinary tool that brings unique flavors and health benefits to any dish. Visit teaspotchef.blogspot.com to check out more tea recipes.

By: Yvo

Yvo — Fri, 10 Jul 2009 16:11:52 +0000

Cathy, this is awesome! I’ve been trying to branch out from my decidedly ‘western’ approach to cooking and start cooking more Asian and specifically, Chinese dishes, but I have such a hard time finding good Chinese cookbooks in English. (The ones I’ve found are either poorly translated with really strange instructions, or the recipes are “Chinese” with a heavy lean towards the American palate, ie, not what I grew up eating.) I’ll have to look up Ms. Mei and her cookbooks, try to track some down. Thank you!

Also, as you say, being environmentally conscientious is a choice but not one everyone can make 100% of the time. You shouldn’t be so hard on yourself! Just think of how far you’ve come from years ago to now, and how much awareness you’ve promoted through your blog – it cancels out the very rare occasion that you eat a factory chicken.

I’m definitely trying this recipe though. Maybe my family will stop mocking my being Chinese enough for them or not!

By: Caro

Caro — Fri, 10 Jul 2009 07:07:49 +0000

I have wanted to try tea-smoked chicken for so long, but, have been a little put off by the ‘strangness’ of the method. This I am going to try – thanks for making it sound managable. I’ve already worked out the pot and the rack I can use.