21 December 2009
with my chinese style plum sauce
I'm still in 2 minds about this process, I've never smoked a cigarette in my life, but felt as though I'd just drawn in a couple of blends, after having eaten this dish.
It's aromatic, smokey, but bordering on overpowering.
So .......... yesterday I thought I'd give tea smoked a whirl - I've seen this cooked so many times on the TV, but have never really been much interested -
by first poaching the chicken breast for 20 mins in star anise, chinese tea, sechuan pepper and .... nope, no and, that was it.
I then set up my all purpose pot from Catalunya with a foil packed smoking cocktail of 4 tablesp chinese tea, powdered rice (the cheapest packet on the shelf for a non-rice eater), star anise, sechuan pepper, a couple of garlic cloves and peppercorns
smoked for 20 mins
and served with the plum sauce.
I've had to throw my bamboo steamer away as it has welded itself to the smoking "tar".