Hsuyn Gi

== Description ==
Smoked chicken
== Ingredients ==
* no. 15 (medium-sized) whole chicken
* enough cold water to immerse chicken
* similar quantity of iced water
* 250 ml salt water ( ¾ teaspoon per 250 ml water)
* 100 g raw sugar
* 1 tablespoon oolong tea leaves
* sunflower oil, for cooking
* 1 dessertspoon sesame oil, to glaze chicken
* ½ teaspoon salt
* water
== Directions ==
# Put chicken in cold water and bring to the boil.
# Boil for about 20 minutes.
# Check if cooked by inserting a chopstick or metal skewer into the bird.
# If clear liquid runs out, it is cooked.
# Remove chicken from water.
# Then soak the chicken in ice water for 10 minutes (tip – this makes the chicken flesh tighter and creates a nicer texture).
# Remove chicken and dry in the air for a few minutes.
# Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
# Spread sugar and tea leaves over the foil, then put in a cake rack (tip – brush sunflower oil on the rack).
# Heat the wok or pot to a high heat.
# Brush the dried chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid.
# Cook on maximum heat for 5 – 6 minutes so that the sugar and tea leaves burn to provide smoke.
# When the smoke can be seen escaping from the lid, the chicken is ready.
# Place chicken on a serving platter and brush with sesame oil to give it a glaze.
# Leave until chicken is cold and then slice to serve.
Category:Taiwanese Meat Dishes
Category:Sunflower oil Recipes
Category:Sesame oil Recipes
Category:Chicken Recipes
Category:Recipes that need photos