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SMOKED CORN CHICKEN RECIPE

SMOKED CORN CHICKEN RECIPE
INGREDIENTS:

1 tablespoon Szechuan pepperCorn
Teaspoon five-spIce powder 
2 tablespoons kosher Salt 
1 pound boneless skinless Chicken thighs 
1/4 cup white rIce 
3 tablespoon Chinese black Tea 
2 tablespoons brown Sugar 
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry 
2 tablespoons Soy sauce, preferably dark (See Cook’s Note) 
1 tablespoon peeled and minced fresh Ginger 
Teaspoons toasted sesame Oil 
5 scallions (white and green), thinly slIce
1/4 cup chopped Peanuts 
1/2 head Iceberg Lettuce 
Sriracha sauce or other Asian chili sauce, to taste 
JuIce of 1/2 Lime (I usually use a couple of key Limes) 

HOW TO MAKE SMOKED CORN



METHOD:

Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight. 

Bring the chicken to room temperature about 30 minutes before cooking. 

Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes. 

While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chickeN

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