Ingredients

The following ingredients have 4 Servings
  • 1/4 cup plus 2 tablespoons Youndoo sauce or 1/4 cup low-sodium gluten-free soy sauce
  • 1/4 cup Chinese rice wine
  • 1 tablespoon cornstarch
  • 4 pounds chicken thighs and/or drumsticks
  • 2 tablespoons olive oil
  • 1/2 cup brown sugar
  • 1/3 cup uncooked rice
  • 1/4 cup oolong tea leaves
  • 1/4 cup cherry wood chips
  • 4 slices ginger
  • 2 star anise
  • 1 cinnamon stick

Instruction

  • In a large bowl, mix together Youndoo sauce, rice wine and cornstarch. Add chicken pieces and toss well to coat all the pieces. Let marinate overnight.
  • Heat oil in a large non-stick skillet. Brown chicken on both sides, about 7-8 minutes. Remove to a heatproof dish.
  • Prepare a steamer for the chicken. Steam chicken for 30 minutes over medium heat.
  • Double line the inside of a wok with foil. Line the inside of the wok cover with foil. Mix smoking ingredients together and place in bottom of foil lined wok. Place a cake rack over smoking ingredients and arrange chicken on the rack. Once you see smoke coming up, cover the wok and turn the heat down to medium-low. Smoke 15 minutes. Turn heat off and wait 5 minutes. Remove chicken from wok.