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Chinese Smoked Chicken

Sunnyside Cook

Dawn Dobie
Smoky, tender chicken that's perfect for weeknights
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Prep Time 3 hours 10 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 25 minutes
Servings 4

Ingredients
  

  • 6 tablespoons low-sodium soy sauce
  • 3 tablespoons hoisin sauce
  • 2 tablespoons dry white wine
  • 2 green onions chopped
  • 1/2 red jalapeno seeds and membrane removed, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon finely minced fresh ginger
  • 3/4 teaspoon liquid smoke
  • 1 3 to 4-pound chicken
  • 1 large cooking bag
  • steamed rice
  • sliced green onions

Instructions
 

  • Combine first 8 ingredients in cooking bag. Massage the ingredients from the outside of the bag to ensure that the sugar, onions, ginger, and  chili pepper are distributed throughout the liquid.
  • Add the chicken to the cooking bag and seal the bag tightly. Rotate the bag to coat the chicken thoroughly with the marinade.
  • Refrigerate the bagged chicken for at least 3 hours or overnight, turning bag occasionally.
  • Preheat oven to 350 degrees.
  • Set bag with chicken (breast side up) on a cookie sheet. Cut 5 small vents in the top of the bag.
  • Bake until chicken is tender and brown, about 1 hour and 15 minutes.
  • Open bag and pour juices into a bowl. Cut the chicken into serving pieces and arrange on a platter.
  • Skim fat from the top of the pan juices. Pour a bit of juice over the chicken pieces. Garnish with green onions.
  • Serve with rice, passing remaining juice separately.

Notes

The prep time includes the least recommended marinating time, 3 hours.
Adapted from Sharri Chambers in Bon Appétit (October 1992)