Ok, I know I’m a bit infatuated with all things smoky lately, but this is such an easy fuss free recipe for anyone to conquer and it’s really versatile with salads, pies or sandwiches.
There are various ways of smoking food: hot versus cold, various wood chippings, techniques, etc, etcetera… but this is just a straightforward dish that can be eaten hot or cold.
I’ve used Chinese Lapsang Souchong Tea Leaves for the smoking as I think it adds the extra oomph factor, but try Green Tea Leaves with Jasmine, it lends a delicate subtle flavour to fish either.
Utensils Required : Frying pan or an old Biscuit Tin & Tinfoil
- 85g Long Grain Rice
- 85g Demerara Sugar
- 40g Lapsang Souchong Tea Leaves
- 2/3 free-range chicken breasts
- Pinch of Maldon Smoked Salt Flakes (or fine sea-salt)
- Freshly milled Black Pepper
- Drizzle of Extra Virgin Olive Oil
- 1 lemon halved
- 1 chilli
Line the frying pan with tinfoil overlapping the edges, or if using a biscuit tin, double line with foil.
Combine the rice, sugar and tea leaves in a bowl and place in the pan. Cover again with a layer of tinfoil that fits the inside base only and doesn’t overlap.
Place over a moderate heat and once the pan begins to smoke, which takes 10 mins approximately, place the chicken breasts, halved lemon and whole chilli in the pan. Season and drizzle with extra virgin olive oil.
Cover with a tight fitting lid or two layers of tinfoil, and cook for 15-20 minutes until tender and depending on the size of the chicken breasts.
Cool for 2-3 minutes before slicing thinly and diagonally. Squeeze the smoked lemon over and garnish with chilli and a drizzle of sesame oil.
Go on… give it a try,!!!