Chan Pei Fun Gai - Smoked Tangerine Chicken
chicken, chinese, smoke
3 lb roasting chicken
1 tablespoon light soy sauce
1 teaspoon salt
1 teaspoon sugar
1 tablespoon chinese wine
1 tangerine peel; about the size of a rose
1 star anise; whole
3 tablespoon brown sugar
1 single heavy duty foil
1 single fresh corainder leaves; to garnish
Wipe chicken inside and out with paper towels. Combine soy, salt, sugar and rub inside and outside the chicken. Allow to marinate for 20 minutes, then put in a steamer and steam for 15 minutes.
In mortar and pestle crush the tangerine peel and star anise as finely as possible and mix with brown sugar. Take a stout suacepan with a well-fitting lid, large enough to hold the whole chicken. Line the base of the pan with heavy duty foil, bringing it a little way up the side of the pan. Sprinkle sugar and spice mixture evenly over foil, then put a trivet or wire rack in pan and put chicken on it. Cover pan tightly, put over medium heat and when smoke starts escaping under lid turn heat very low and smoke chicken for 15 minutes or until done.
This chicken dish can be served hot, at room temperature, or cold. Slice the flesh off the bones and arrange on a platter, or chop through bones into small serving pieces. Garnish with sprigs of corainder.
From: =The Compltet Asian Cookbook= by Charmaine Solomon : ISBN 0-07-059636-0
MM & typos by Kurt Faria From: Kurt Faria Date: 31 Dec 96 National Cooking Echo Ä
Yield: 4 servings