Chinese · main
Chicken Smoked Chinese Chicken
Chicken Smoked Chinese Chicken reads sweetness 6.3, nutty 4.6 and richness 4.1 on Palate's 0–10 flavor X-ray — a Chinese main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 6.5 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 5.8 / 10
- Aromatic & Spice — 3.4 / 10
The measured notes (of 18)
Sweetness 6.3 · Nutty 4.6 · Richness 4.1 · Umami 3.8 · Salinity 3.7 · Herbaceous 3.0 · Warm Spice 2.6 · Heat 1.5 · Bitterness 1.4 · Floral 1.4 · Smoke 0.9 · Earthy 0.7
What's in it (7)
- 2 tablespoons black peppercorns
- 2 tablespoons salt
- 1 (2 lb) chicken
- 1/2 cup sugar
- 1/2 cup tea leaves
- 1 tablespoon sesame oil
- 1 sprig cilantro (to garnish)
Time & effort: about 1 hr 18 min (15 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 156.5 kcal, 13.4 g protein, 7.4 g fat, 10 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Toast the peppercorns in a pan, then crush them coarsely and mix with the salt. Rub the chicken with the peppercorn mixture, inside and out. Leave to stand for a few hours.
- 2. Place a large sheet of foil in a roasting tin so the foil hangs well over the sides of the tin. Sprinkle the sugar and tea leaves over the foil, put a rack in the tin and place the chicken on it. Bring the foil up over the chicken and fold together to seal. Cook in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 30 minutes.
- 3. Unwrap the chicken and brush with the sesame seed oil. Return to the oven and roast, uncovered, for a further 5 to 10 minutes or until golden brown. Cut the chicken into serving pieces. Serve hot, garnished with Chinese parsley.
- Note: If you prefer, the chicken can be boiled or steamed for 30 minutes or until tender then roasted for 15 minutes. Chicken breasts or legs can be used instead of a whole chicken.
Dishes with a similar flavor shape
- Chleb Razowy (Polish Rye Bread) — Polish
- Roti Canai (Flaky Indian-Malay Flatbread) — Malaysian
- Kulfi — Indian
- Bebinca (Layered Coconut and Egg Yolk Cake) — Indian · Goa
- Borodinsky Bread (Бородинский хлеб) — Russian
Keep reading: what sweetness, nutty, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.