Nuffnang Ads


Tuesday, October 21, 2014

Smoked Dang Qui Chicken Drumsticks

Has been a long time since I last prepared smoked chicken and this is also the first chicken dish I cooked after the  9 day long vegetarian diet.  Simply inviting and of course appetising too.
When my hubby saw the plate of chopped smoked chicken, he said "You really went to buy ready cooked chicken?" I was thinking to myself, "Why must anything that looks good be store bought and not home-made?".  He was surprised it is not roasted chicken but smoked chicken.
Anyway, we enjoyed chewy at it very much with aromatic chicken flavoured rice.  I wouldn't mind cooking this chicken again.  The original recipe uses whole chicken but I used 2 chicken whole legs.
Verdict - tender, juicy, tasty and meaty chicken drumstick.  The herbal flavour is not distinct after I used tea leaves to smoke them.
Recipe Source - Yum Yum Magazine No. 89 with modifications
1 whole chicken [about 1.5 kg] 
30 gm sliced ginger
2 stalks spring onions
dash of sesame oil [optional]
5 slices dong guai - chopped
2 tsp salt
2 tbsp shaoxing wine
Smoke Ingredients
2 tbsp each of tea leaves, brown sugar and rice [replace with plain flour]
  1. Rub marinade all over chicken.  Put dong guai, ginger and spring onions into the chicken stomach or  bottom of the steaming plate if using chicken whole legs for at least 4 hours in the fridge.
  2. Steam chicken over high heat for 30 minutes [whole chicken] or 15 minutes [chicken whole legs] until cooked.
  3. Remove to cool and reserve gravy.
  4. Line wok with aluminium foil [2 layers].  Put all the smoke ingredients onto foil.  Place a rack on smoke ingredients and put steamed chicken on top.  Cover with lid.
  5. Heat wok with high heat until smoke appears.  Lower heat to medium low and continue to smoke for 10 minutes.  
  6. Remove chicken, brush with some sesame oil and rest for 5-10 minutes before cutting up to serve with rice and other condiments.
Aromatic Chicken Flavoured Rice
Ingredients A
300 gm fragrant rice - washed and draine
1 tbsp chicken stock concentrate
1 tsp sesame oil
Ingredients B
350 ml water
1 tbsp butter
5 cm piece ginger - crushed
3 pips garlic - crushed
3 blades pandan leaves - knotted
  1. Put ingredients B into cooker [I used steamer].  Bring to boil.
  2. Add in ingredients A and stir well.
  3. Auto cook the rice in cooker or steamer until cooked.  For steamer, cooked for 30 minutes.  
  4. Fluff up the rice and serve with smoked chicken.
I'm submitting this post to Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours
 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg


Phong Hong said...

Kimmy, your smoked chicken is indeed beautifully prepared! And so neatly chopped too (I don't know how to chop chicken hah..hah..). Not surprised your hubby thought it was store bought because it looks so professional. I am very impressed and I want to try this smoked chicken too!

Kimmy said...

Hi Phong Hong, thank you, very pleased with your comment, my hubby's surprise and myself. I enjoyed this smoked chicken very much. Moreover, it is so easy to prepare. Practice makes perfect.

Ivy Sew said...

My goodness, Kimmy!!!! Your smoked dang qui chicken already see me lau nuai lah... Jin ho jiak!!!! I think this is better than any store bought chicken!!! You are good leh... All thumbs up to you, Kimmy!!! Have a wonderful day and warmest regards :)

Veronica Ng said...

Kimmy your smoke chicken made me drooooool. So delicious looking! Thanks for sharing.

Kimmy said...

Thanks Ivy, I'm still thinking of it. I just wonder if I could bite and pull the meat instead of chopping it. Must be juicy sweet and tasty to chew on it.

Kimmy said...

Hi Veronica, so far I'm happy with the outcome. The dang gui flavour is there with the smokey smell. Overall, nice and I would like to make them again, cos' is rather easy.

kitchen flavours said...

Hi Kimmy,
Your chicken looks amazing! Looks really yummy, am wishing I could bite into one!
Thanks for linking with CYB!

Kimmy said...

Hi Joyce, I intend to make these again. Will reserve some for you, hehehe! Faster is if you make your own since you are far away.

Madeline said...

Hi Kimmy. Tried this recipe n it was delicious but the chicken was not as brown as yours. My nephew tried a piece n he gave a thumbs up n licked his fingers too. LOL. Thanks for sharing. Going to make again today!

Kimmy said...

Hi Madeline, thanks for the feedback. Step 5 and 6 is very crucial. The colour could be because of the type of tea leaves we use. I used red tea leaves and wasn't in a hurry to remove the chicken after turning off the heat.

mui mui said...

Kimmy, store bought hah??
Hehe! Of course not.. I love love love your home made smoke chicken. It's amazing and look so flavourful! Drooling now!!!

Kimmy said...

Hi Mui Mui, back from holiday , a place with lots of fried chicken and smoked duck meats, I think I like my smoked chicken more. It is a healthier version.

Libra said...

Hi! Your chicken looks so tempting! Do you use a normal wok to smoke? Will it "burn" the wok?

Kimmy said...

Hi Libra, I used an old wok, no longer use for cooking because of scratches. To protect the wok, use about 2-3 layers of foil and it wouldn't get burned. This is a nice smoked chicken. I like it very much.

smallgirl said...

Hi , may I know more about step 4? Do I need to fold the aluminum foil before putting the rack on top?

Kimmy said...

Hi smallgirl, I just crush it a little to make it uneven. Make sure to cover the base and the sides with the foil for easy cleaning of the wok after smoking the chicken.

smallgirl said...

Thanks dear :)

Kimmy said...

Hi Smallgirl, you're welcome. Hope you give it a try and result is good.

Yatika Dhingra said...

Thanks so much! Worked great
Stylo hameta
Pongamia pinnata
 Swietenia mahagoni
cassia auriculata
Acacia mangium
Simarouba glauca
Lakshmi taru

Unknown said...

looks so yummy..can't wait to try this weekend...

Kimmy said...

Hi Unknown, do give it a try and let me know how it turns out. But I really love this smoked chicken.

Nuffnang Ads

Blog Archive