Tea smoked chicken breasts

Babiche Martens

Ingredients

½ tsp	Five spice
2 tsp	Sichuan peppercorns
1 Tbsp	Sesame oil
1 Tbsp	Soy sauce
4	Chicken breasts (Main)
100 g	Tea, lapsang souchong tea leaves
50 g	Brown sugar, dark

To Serve

2 Tbsp	Soy sauce
1 tsp	Sesame oil
1	Steamed rice
1	Chinese greens, (asian)

Directions

1. Place the peppercorns, salt and spice in a mortar and pestle and grind to powder.
2. Add the sesame oil and soy and mix.
3. Rub the spice over the chicken breasts and put them in a bamboo steamer.
4. Half-fill a pot with water and add 1 tablespoon of tea leaves.
5. Put the steamer on top, cover tightly and steam for approximately 30 minutes, until the chicken is cooked. Remove the chicken.
6. Line a wok with tin-foil. Put the brown sugar and remaining tea leaves in the bottom.
7. Position a rack over the top, leaving a few centimetres clear. Place the chicken on the rack and cover.
8. It will take a few minutes before you have smoke. Leave it for 5 minutes before turning the chicken and smoking for a further 5 minutes.
9. Remove from the heat and leave the chicken in the smoker for 10 minutes.
10. To serve, mix the soy sauce and sesame oil together and spoon a little over the top.
11. Plate with steamed rice and greens.