Tea Smoked Chicken

Tea smoked chicken sounds like a pain in the ass. It isn’t. Super simple to make, it is seriously some of the most flavorful and tender chicken I’ve eaten. I’m not big on chicken because, I dunno, unless the texture is just right, it bugs me. Also, tendons equal a giant “ewww” in my book. So once again, this one does the trick, makes the house smell heavenly and stands in for all that rotisserie chicken called for in many, many ready-made magazine recipes that I run into. The recipe was inspired by and adapted from one in Nina Simonds’ 1999 cookbook, A Spoonful of Ginger.

tea smoked chicken

Faithful and beloved vegan and vegetarian readers, I do think this will work beautifully on tempeh as well. I mean to try it, but haven’t yet. If it works for you, please post a photo and tag me on Instagram or Twitter or Pinterest (@nanlechou). Or comment. Whatever, I love feedback.

Tea-smoked chicken (or tempeh) is about process, so I recommend you read the step by step, but as always, feel free to jump directly to the recipe.

Step 1: Prepare the marinade. Lately, I am considering a chicken marinade an essential, don’t-skip step. I’m not that crazy about chicken. It’s too easy to under or overcook it (unless you deep fry it, and homey don’t play that any more, alas. Deep-fried chicken completely rocks, but it’s way too messy and just not the pinnacle of health no matter how you slice it). Also, it’s hella bland. A marinade—with some soy, ginger, garlic, a teench of sugar, maybe some sake—gooses (ha!) the flavor up big time.

Step 2: While the meat marinates, which can be anywhere from 30 minutes to overnight, prepare the smoking mixture. First, line a pot with a tight fitting lid with foil. This is essential so you don’t burn your pot. Then, add about 2 parts sugar—coconut sugar is outstanding here, but brown will do—to 1 part tea. For one chicken breast, one tablespoon is a good part. Put that in the bottom of a pan with some chunks of citrus rind and some cinnamon, and you’re good to smoke. Break up some skewers—I keep some around for testing cakes, on the rare occasion that I make them—in half and make a little hashtag in the bottom of your pot.

tea smoked chicken smoking mixture

Step 3: Steam the marinated chicken til just tender—like so barely cooked through, you wouldn’t eat it unless you smoked it, which you’re about to do.

Step 4: Smoke the steamed chicken by putting it on top of the skewer hashtag. Then cover it with a foil protected lid. Turn the pot on to high heat; as soon as it starts smoking (and it will smell amazing), turn off the heat. The pot, and the chicken inside, will still smoke away.

Lengths of time for steaming and smoking depend on both the amount and type of chicken. Boneless or with bone? Thigh, breast, or whole megillah? So you might, in particular, want to smoke or steam a tad bit longer; Nina Simonds recommends 15 minutes smoking over high heat for 2 whole chicken breasts with bones, which is a lot o’ bird. The thing is, the chicken’s done from steaming and that initial blast of smoke, and by keeping it in the pot and not lifting the lid, it’s getting more smoky goodness and more done without getting dried out. But cooking’s always a little bit of an experiment. Your stove, your ingredients, your preferences are yours. Play with this til you’re happy with it and have the smoked chicken of your dreams on your plate.

tea smoked chicken

Steve seriously sort of freaked out about this, in a good way. Like me, chicken is about the last protein he wants to eat, but lately I’ve come around to it since I can get an ethically sourced version, and we really only have it once a week anyway, at most. Let me know if you agree, either in the comments or over on the old insta feed (@nanlechou).

I think I’m going to have to try the tea smoking on tofu and tempeh, as well, for a vegan version. I’ll let you know how it turns out. Enjoy!

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Tea Smoked Chicken

cold sesame noodles

Cold “Sesame” Noodles with Tons of Veggies

Since Cold sesame noodles have sustained me through many a New York night. After all, weekly Chinese takeout stands as a hallowed tradition in any New York apartment without a decent kitchen—basically, every apartment I ever occupied during my years in the city.Read this little prologue, followed by a step by step, or jump to the recipecold sesame noodles, an easy recipe from le chou fou Once I moved away, in 1999, I pretty much gave up cold sesame noodles. The ones I’ve sampled here in the midwest are pretty, pretty bad. I did have a bang-up recipe for them years ago, from fellow New Yorker Jane Brody’s Good Food Book. But once my daughter left home and the divorce went through, I found I was the only person craving them. My son never developed the taste.And yet, when friends recently popped by in this hottest of summer, I happened on the following version (with modifications, including very little sesame to speak of) and thought, what could be finer?

Note that there is no sesame in this version other than in the oil; I used peanut butter, so honestly, that title is a TOTAL shell game. Ha! I’ll best you yet, Google. OK, that actually isn’t possible. You can buy sesame paste—NOT tahini, which has a different preparation—at Asian markets, and you could replace the peanut butter with that. But you can buy peanut butter anywhere, and you could really use any nut butter you fancy or have on hand, I’m guessing, except coconut, which is distinctly sweet. OK, that paragraph was a lot longer than anticipated.

Here’s my adaptation of the “Saucy Asian Noodle Salad” from Moosewood Restaurant Celebrates (Clarkson Potter, 2003). And here’s the cookbook if you want to check it out.

Step One: Prepare the dressing
The original version of this suggested marinating tofu. I blew this off as I’d decided to (forgive me, vegan and vegetarian friends) tea smoke some chicken as the protein. Here’s the formula:

  • 4 parts nut butter
  • 2 parts each soy sauce and citrus juice (I used limes, and liked them, though the original called for lemon; orange would also work)
  • 1 part brown or coconut sugar (or skip it if you’re sugar averse)
  • 1/2 part each rice vinegar and toasted sesame oil
  • grated fresh ginger and sriracha or gochujang to taste

Either way, add the nut butter last. If you want to marinade tofu or tempeh, use the dressing ingredients first without the nut butter. Then, after an hour or so, remove the tofu or tempeh and mix in the nut butter. Waiting to add it to the end makes it a lot easier to mix. And DO NOT use the marinade on any sort of raw meat, or you’ll have to discard it.

cold sesame noodles, an easy recipe from le chou fou: dressing

Step Two: Noodles and veggies
I used about 1.5 ounces of pasta per person, and I went with the recommended soba; both the texture and flavor work nicely. As an alternative, fresh egg noodles—the Asian kind, not the fat German or Eastern European ones—or ramen will do in a pinch. Grate about 1 carrot and 1 radish per person, and add a handful of chopped or baby greens per person as well. Since I had dandelion and baby bok choy on hand, but once again, any flavorful tender greens should do the trick.

cold sesame noodles, an easy recipe from le chou fou: veggies

Step Three: Mix it all together.
Exactly what the header says. Top with toasted sesame seeds, chopped nuts, crumbled seaweed, minced cilantro—whatever floats your boat. I was going to use sesame seeds, but Steve seems to have eaten them all, and by then I was all, dammit, I’m hungry. Just take the picture already.

cold sesame noodles, an easy recipe from le chou fou

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  • Cold Sesame Noodles: The Recipe

Kale Salad That You’ll Actually Want to Eat

In the kale post (and in the soon-to-be released video), I lament the sad state of kale salad everywhere. Mistreated, disrespected kale garners undeserved Yuck Faces and eye rolls far too often. “NOT KALE,” I have heard many a time.

Jump to recipe.

kale, destemmed and ready to slice thinSo why does this happen? 3 reasons:

  1. The cook fails to remove the big, chewy stems, evident in the picture above.
  2. S/he then tears or hacks the leaves into big, indigestible chunks (as opposed to the delicate shreds the vegetable deserves, pictured directly below).
  3. Adding insult to injury, the cook now throws the kale into the salad bowl as if it were ordinary lettuce.

shredded kale for kale salad

To which I must bellow, Unfair to the eater and the kale! Why, for the love of Michelle, would one create any barriers to ingesting this nutritional powerhouse? Of course kale teems with fiber and vitamin A. But Did You Know that every bite also delivers loads of calcium and potassium? Well, it does (and you can read up on vitamin stats to your heart’s content at this link.)

But the primary reason that I find kale so easy to love is its sturdiness. The stuff holds up under an avalanche of pretty much any dressing you want to slather on it, including heavy ones based in mayo or nut butter. (i provide an easy one with these ingredients below.)

ingredients for an almond butter dressing for kale salad

In fact, it holds up a little too well. Which is why I recommend the kale massage, in which you place the de-stemmed, ribbon-cut slices in a bowl with olive oil and salt, put on some sexy music, and give it a good rub-down for about 2 minutes. The results, especially when tossed with some sweet crunchy cabbage or romaine, will make your palate smile.

kale gets an olive oil and salt massage

Kale salad follows the same rules as other salads: 3 pieces of flair added to the kale/cabbage combo. Some suggestions here:

  • Apple, carrot, beet, and radish are all delightful for crunch; grate any one of them, or cut in a fine julienne.
  • Dried fruit adds wonderful chewiness; for a juicier sweet, sliced kiwi and grapefruit work beautifully.
  • Add roasted veggies like squash or cauliflower.
  • Sprouts and microgreens provide a nice flavor contrast when sprinkled on at the end.
  • For meat-eaters, kale and pig are friends. Crackling bacon is a glorious kale salad adjunct for the unapologetic carnivore.
  • Roasted walnuts or tamari-spiked sunflower seeds add meatless crunch.
  • kale salad ingredients include kale and cabbage, carrot, grapefruit, and an almond butter dressing

As usual, a main salad can go more flair-wild. Should you choose the nut butter dressing here, you’ll get some protein. But add more if you like. In addition to the usual animal options, goat cheese is wonderful for vegetarians, smoked tempeh or coconut bacon for vegan.

For a fully-spelled out recipe for a superb, flair-crazy vegan kale salad, see Teagan’s amazing detox version here. (I eat this one about once a month, but I always shred the kale rather than tearing it roughly as she suggests.) Or make up your own, and instead of carefully choosing three pieces of flair from the list above, go crazy with 5 or 6 or even more. And the fine thing is, kale’s chewy goodness won’t get lost in the shuffle no matter how many things you throw at it.

kale salad with grapefruit, sunflower seeds, and shredded carrot

Kale Salad: The Recipe