TGIF: Smoking the Chinese way

Today we’re going to take a break from heavy stuff.
The weekend’s almost here and time for some fun.
Here's a favorite recipe for Chinese smoked chicken.
When we first learned to make it, it took time.
You had to boil the chicken in a soy and anise broth.
Next you grilled it over tea, sugar and flour smoke.
Then you brushed it with sesame oil.
It gave the chicken great flavor but it was a job.
We’ve now found a simpler way to do it.

Chinese smoked chicken (for 4)
3 minced garlic cloves
6 tbsp soy sauce
3 tbsp hoisin sauce
3 tbsp dry white wine
1 tbsp minced ginger root
1 tsp liquid smoke flavor
3-4-lb frying chicken
1 cooking bag
Sesame oil
Steamed rice for 4
Combine first 7 ingredients in cooking bag and seal tightly. Rotate bag to coat chicken with marinade. Refrigerate overnight. Preheat oven to 350°F. Set bag with chicken on baking sheet. Bake 1 hour until chicken is tender and brown. Remove from oven and cool. Open bag and pour broth into a gravy boat. Brush chicken with sesame oil, carve, arrange on platter and sprinkle with broth. Serve chicken, rice and remaining broth separately.
Add iced tea or a semi-dry white wine. Enjoy.
Next week we’ll discuss opening your creative portals.
See you then.