This is an exotic smoked chicken using tea leaves as the smoking mixture. If you want to cook a roasted chicken but you want to taste something unique and special, I think you should try tea smoked chicken. Although this is a Chinese cuisine, most of the ingredients are easy to find in your local supermarket except the Szechwan peppercorns. This spice can only be bought in Chinese drugstores or Chinese grocery store that sell spices. Szechwan peppercorn is not a real peppercorn but is the fruit of a citrus tree. You also need to toast the peppercorns on a dry skillet and removing the black seed before crushing the flower-like berries.
On only cooking utensil that you need is a stainless steel pot lined with aluminum foil. The reason why you need to use aluminum foil is because the smoking mixture will leave a nasty burnt residue on the stainless steel pot. It will be very hard to clean it afterwards. You will just throw away the aluminum foil lining after cooking the chicken. Another convenient way is using a cheap stainless steel plate over the a burner covered with a pot and a circular rack for holding the chicken above the smoking mixture. This style of low temperature cooking helps the chicken stay moist and the aroma of the seasoning and smoking will give a great Chinese style tea smoked chicken.
A First Taste of Tea Smoked Chicken at Home
I still remember the first time I tasted Tea Smoked Chicken, and it wasn’t in a restaurant. It was in my cousin Jun’s small apartment kitchen in Quezon City, where the windows were barely open and the air smelled faintly of toasted tea leaves and citrus peel. Jun had just come home from a short trip to Binondo with my sister Lani, and he was eager to recreate a dish he swore tasted “simple but elegant.” Watching him work, carefully lining a pot with foil and hovering over the stove like he was guarding a secret, made me curious enough to try it myself at home.
Discovering Tea Smoked Chicken Through Family Cooking
Back then, I was used to roasting chicken the usual way, but this Chinese-style smoked version felt different and exciting. My uncle Rudy, who loved experimenting in the kitchen, suggested breaking the breastbone and removing it completely. He said it helps the meat cook evenly and absorb flavor better, especially when you’re using low heat. That advice stuck with me, and I’ve followed it ever since whenever I prepare this aromatic chicken dish for family gatherings or simple weekend dinners.
Why Seasoning Makes Tea Smoked Chicken Special
One thing that sets Tea Smoked Chicken apart is how the seasoning is treated almost like a ritual. The Szechuan peppercorns, which aren’t real peppercorns at all but the dried berries of a citrus plant, need to be toasted gently. My Aunt Fe swore that toasting them wakes up their aroma, making them slightly numbing and fragrant instead of harsh. Removing the tiny black seeds before crushing the husks keeps the flavor clean and balanced, which is especially helpful for beginners trying this dish for the first time.
The Slow Cure That Builds Flavor
After rubbing the chicken inside and out with salt, five-spice powder, and crushed peppercorns, patience becomes the real ingredient. Letting it rest overnight in the refrigerator allows the seasoning to penetrate the meat, not just sit on the surface. I learned this the hard way when I rushed it once and ended up with a chicken that smelled wonderful but tasted bland inside. Since then, I always plan ahead, knowing that good flavor rewards those who wait.
Smoking Tea Smoked Chicken at Home
You don’t need fancy equipment to make Tea Smoked Chicken, and that’s what I love most about it. A simple stainless steel pot lined with aluminum foil works perfectly. The foil may seem like a small detail, but it saves you from scrubbing burnt sugar and tea residue later. My brother Carlo skipped this step once and spent the rest of the night scraping his favorite pot, muttering that he should have listened.
How the Smoking Mixture Works
The smoking mixture of tea leaves, rice, sugar, ginger, orange zest, and cinnamon creates gentle smoke rather than harsh flames. The sugar caramelizes, the rice smolders steadily, and the tea releases a deep, earthy aroma. This low-temperature cooking method keeps the meat moist while infusing it with layers of flavor. It’s a clever technique that explains why this Chinese classic tastes rich without feeling heavy.
Cooking Tea Smoked Chicken Low and Slow
Keeping the heat moderate is key when preparing Tea Smoked Chicken. You’re not grilling or roasting; you’re allowing smoke and gentle heat to do the work. When the juices from the thigh run clear or the internal temperature reaches the right point, you know it’s ready. The golden-brown skin is a bonus, but the real reward is the tender meat beneath.
A Finishing Touch Worth Remembering
Brushing the chicken lightly with sesame oil after smoking may seem optional, but it adds a subtle nutty sheen that completes the dish. Letting it rest before cutting gives the juices time to settle, making every slice moist and flavorful. This step reminds me of my mother telling me to always let meat “breathe” before serving, advice that never fails.
Food for Thought on Tea Smoked Chicken
Historically, Tea Smoked Chicken comes from China’s Sichuan region, where smoking and curing were practical ways to preserve food. Over time, these techniques evolved into refined culinary traditions. Bringing this dish into a Filipino kitchen feels like blending cultures, using familiar tools to create something uniquely special. Every time I make it, I’m reminded that good cooking is often about curiosity, patience, and a willingness to learn from both tradition and family stories shared around the stove.
Tea Smoked Chicken
Ingredients
- 1 whole medium chicken dressed (about 1 1/4 kilo)
- 1 tsp. ground Szechwan peppercorn
- 1 tsp. salt
- 1 tsp. five spice powder
Ingredients for smoking:
- 1/2 cup black tea leaves soaked in water, then drained
- 1/2 cup brown sugar
- 1/2 cup raw rice
- 3 chunks fresh ginger
- 3 large strips of orange zest
- 2 sticks cinnamon 3 inch long
- 2 Tbsp. sesame oil
- hoisin sauce
- scallion
Instructions
How to cook Tea Smoked Chicken:
- Wash the chicken and pat dry inside and out with paper towels. Lay the chicken on a flat surface and press down to break the breast bone.
- Reach in from the rear and remove the breast bone by working your fingers between the bone and the meat and pulling it out.
- Combine Szechuan peppercorns, salt and five spice powder in a small bowl. Rub the seasoning inside the cavity and outside the chicken. Refrigerate about 8 hours or overnight.
- To prepare the smoking mixture, combine tea leaves, sugar, rice, ginger, orange zest and cinnamon. Then prepare the smoking pot by lining the inside of stainless steel pot with aluminum foil.
- Put the smoking mixture inside the pot. Place chicken on a rack and place the rack on top of the smoking mixture inside the pot.
- Put the pot on top of a burner set to a medium flame and smoke the chicken until the thigh juices run clear or you can also use a thermometer and cook it on a 160°F heat.
- Once it becomes golden brown, remove from the pot and brush with sesame oil and cool for about 10 minutes before cutting and serving.
Notes
Cooking Tips:
Toast the Aromatics for Better Smoke Flavor
Lightly toasting the tea leaves, rice, and Szechuan peppercorns before smoking helps release their natural oils and aroma. This step creates a cleaner, more fragrant smoke that flavors the chicken instead of leaving it bitter. Gentle heat is enough, as burning the mixture will overpower the dish.Use Low Heat to Keep the Chicken Juicy
Tea Smoked Chicken relies on slow, controlled heat rather than direct flames. Cooking it gently allows the smoke to penetrate the meat while keeping the flesh moist and tender. Rushing the process with high heat can dry out the chicken and mute the delicate tea aroma.Let the Chicken Rest Before Cutting
After smoking, allow the chicken to rest for several minutes before slicing. This helps the juices redistribute evenly throughout the meat instead of spilling out onto the cutting board. The result is a more flavorful and succulent serving in every bite.
