Recipe of Any-night-of-the-week California Farm Tea Smoked Chicken Quarter or Turkey Thigh
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, How to Prepare Favorite California Farm Tea Smoked Chicken Quarter or Turkey Thigh. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Tea Smoked Chicken Quarter or Turkey Thigh, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Tea Smoked Chicken Quarter or Turkey Thigh delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Tea Smoked Chicken Quarter or Turkey Thigh is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Tea Smoked Chicken Quarter or Turkey Thigh estimated approx 24 hour brine, 3 hour smoke.
To begin with this recipe, we must first prepare a few components. You can have California Farm Tea Smoked Chicken Quarter or Turkey Thigh using 9 ingredients and 3 steps. Here is how you cook that.
I prepare duck this way, but our guests love chicken quarters or turkey thigh prepared this way too. The secret here is to use loose tea leaves you save daily, or you can get in any asian store or on line. I prefer lapsong souchong, it is a smoked tea.
One quarter chicken leg or one turkey thigh feeds two people, served over a bed of fried rice with fresh sliced orange. The drink of choice for this meal is dark beer.
Ingredients and spices that need to be Get to make California Farm Tea Smoked Chicken Quarter or Turkey Thigh:
- Large chicken leg quarter, or turkey thigh
- Cup soy sauce
- Cup loose tea, I use lapsong souchong, smoked tea leaves, or save your used tea
- Tablespoon ginger syrup, or teaspoon shredded ginger and teaspoon palm sugar
- 2 wedges of meyer lemon
- Cup water, cup fried rice, fresh orange
- Charcoal chimney full of natural charcoal, such as mesquite, not pressed charcoal briquets that contain corn starch or fire starter
- Equipment: any barbecue will do that has a top to immerse the chicken in smoke, a ziplock bag to marinade the meat, and a barbecue charcoal chimney starter (see picture)
- Cost: meat $1, tea free or $1, soy sauce 50 cents, charcoal 50 cents, other 20 cents, $1.10-$1.60 dinner
Instructions to make California Farm Tea Smoked Chicken Quarter or Turkey Thigh
- Cup of soy sauce, pour over chicken in ziplock bag, add cup of dry tea leaves, cup of cold water, two wedges of lemons, tablespoon of ginger syrup (or teaspoon shredded ginger and teaspoon palm sugar) shake and immerse chicken quarter, marinade overnight at room temperature. Sieve and save marinated tea leaves for smoking.
- Start filled charcoal chimney starter with straw or paper and hardwood charcoal, when hot, put at airvent side of barbecue, put chicken quarter at other end, the smoke pipe end, put wet tea leaves on coals, smoke three hours at moderate temperature (barbecue cover is warm to the touch,not hot).
- Serve over bed of fried rice (see my recipe in here under slamatan dinner) and fresh sliced orange. Enjoy
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