• 1 size 1.5 corn-fed Chicken

  • 2 tablespoons tea smoking mix

  • 0.5 knob Ginger finely sliced

  • 2 Garlic Cloves finely sliced

  • 1 tablespoon Palm Sugar

  • 1 tablespoon yellow bean soy

  • 0.25 cup shao xing cooking wine

  • 150 g fresh shiitake mushrooms

  • 500 ml chicken stock

  • 1 bunch broccolini

  • vegetable oil

  • Tea smoking mix

  • jasmine rice

  • brown sugar

  • jasmine tea


  • 1.

    Remove excess fat from the inside of the chicken.

  • 2.

    Place smoking mix onto a piece of foil and into a wok on high heat.

  • 3.

    The mixture will start to burn, then place the chicken on a rack in the wok and cover with another wok to form a seal.

  • 4.

    Turn heat down to medium and cook for 15 minutes.

  • 5.

    Remove chicken and place in a steamer on medium for 20 minutes.

  • 6.

    Remove chicken and cool.

  • 7.

    In a hot pan with a small amount of vegetable oil, fry garlic, ginger and eschallots until they are golden brown.

  • 8.

    Add shao xing wine and ignite to remove all of the alcohol, reduce all the way down.

  • 9.

    Add shiitakes and cook for two to three minutes, then add palm sugar and caramelise lightly before adding yellow bean soy and chicken stock.

  • 10.

    Simmer for 20 minutes.

  • 11.

    Heat vegetable oil in a wok until hot.

  • 12.

    Split chicken in half down the backbone and fry until very crispy all over.

  • 13.

    Remove and rest on wire rack in a warm place.

  • 14.

    Steam the broccolini and place on the bottom of the plate.

  • 15.

    Pour braised shiitakes over.

  • 16.

    Cut the chicken into small pieces and spread over the plate.

  • 17.

    Serve with a bowl of steamed rice.

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Posted by Margaret617Report
tried it and love it, very very yummy. thank you Andy