This too I have been adapted from TLC. This recipe involves frying the chicken breasts and thigh with skin side down until crispy, then smoking them in a vessel with aromatics such as green tea, cinnamon, cloves and star anise. The smokiness adds a sensational extra level flavor. I have used a whole chicken and taken chicken breast and thigh pieces for this recipe.
Also here the name makes the dish feel difficult to cook, but it’s very easy and worth of trying because of it’s aroma and taste. But be sure try out following all the steps given below for the best outcome. Let us move on to the recipe…
- Chicken breasts – 1 (with skin)
- Chicken thigh – 2 (with skin)
- Green tea leaf – 3 tbsp
- Soy sauce – 2 tbsp
- Tomato sauce – ½ tbsp
- Pepper powder – 3 tbsp
- Chilli powder – ½ tsp
- Olive oil – 2 tbsp for shallow fry
- Rice – 1 cup ( I have used brown rice)
- Peppercorns – 6 nos
- Cinnamon – 3” inch bark
- Cardamom – 3 nos
- Cloves – 6 nos
- Bay leaf – 1 no
- Star Anise – 5 nos
- Salt to taste
- In a mixing bowl, combine pepper powder, soy sauce, a tsp of olive oil, chilli powder and salt. Stir and rub the chicken with this mixture and marinate for 30 mins.
- Heat a frying pan with olive oil. Put the chicken pieces one by one and keep the skin side on the pan. Fry only on this one side and remove the chicken and keep it aside. Continue the process for all these chicken.
- Take a deep bottomed vessel; spread the aluminum foil to the base of the vessel. Make a bed of rice and above the rice, spread all the spices (cinnamon, cardamom, star anise, cardamom and cloves) and then green tea leaves.
- Place a wire rack or aluminium grill tray above the rice bed. Now keep the chicken pieces on the tray. Cover with the lid.
- Place any vessel half-filled with water and keep it in medium flame. Cook it till the chicken is done (25 mins).
- Turn off the flame and carefully take out the chicken pieces, thinly slice them and serve hot along with the Vietnamese organic salad dressing.
Finally I have dressed up this chicken with the Vietnamese organic salad dressing.
- Do not scare or open the lid when you hear the rice crackling sound for about 25 mins, till the chicken is done. Also the rice bed would be burnt on the whole and would get the smoking smell.
- Look at the picture 7 and cover the lid tight, so that the smoke doesn’t escape. Otherwise the chicken would not be cooked and the smoked aroma would not be infused to the chicken.