Entree: China – Anhui – 无为熏鸡 ➤ Wúwéi xūn jī (Whole chicken marinated, gently braised, and finished with aromatic hardwood and tea smoke from Wuwei, Anhui)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 6 hrs

Total 7 hrs

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg), giblets removed
- 1/4 cup (60 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 2 tbsp (30 g) rock sugar or granulated sugar
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 4 slices (20 g) fresh ginger
- 3 stalks (30 g) green onion, tied into a knot
- 2 star anise
- 1 small cinnamon stick (about 2 g)
- 2 cups (480 ml) water (for braising)
- 1/2 cup (120 ml) vegetable oil (for smoking setup and sealing)
- 1/2 cup (100 g) uncooked short-grain rice (for smoking)
- 2 tbsp (30 g) brown sugar (for smoking)
- 2 tbsp (10 g) black tea leaves (Pu-erh or strong black tea) or 2 tea bags
- 2–3 slices (approx. 10 g) orange peel, optional (for smoking aroma)

Instructions

1. In a bowl combine light soy sauce, dark soy sauce, Shaoxing wine, sugar, salt, and white pepper. Rub the mixture all over the whole chicken (inside and out). Place ginger slices and knotted green onion inside the cavity. Marinate in the refrigerator at least 6 hours or overnight for best flavor.
2. Transfer the marinated chicken to a large pot. Add star anise, cinnamon stick, and 2 cups (480 ml) water—enough to come about halfway up the chicken. Bring to a gentle simmer over medium heat, then reduce to low and poach partially covered for about 20–30 minutes until the chicken is just cooked through (internal temperature ~160°F / 71°C). Turn the chicken occasionally so it cooks evenly.
3. Remove the chicken from the braising liquid and let it cool to room temperature. Reserve 1/2 cup (120 ml) of the braising liquid to baste later if desired. Pat the chicken dry with paper towels.
4. Prepare a smoking setup: line the bottom of a large wok or deep pan with heavy-duty aluminum foil. Spread the uncooked rice, brown sugar, black tea leaves, and orange peel (if using) on the foil. Place a wire rack or an overturned heatproof bowl over the mixture to hold the chicken without touching the smoking mixture.
5. Heat 1/2 cup (120 ml) vegetable oil in a small saucepan until hot but not smoking (careful—hot oil splatters). Pour the hot oil evenly over the smoking mixture in the wok (it will sizzle and produce aromatic smoke). Immediately cover the wok tightly with a lid or additional foil to trap the smoke. Place the chicken on the rack above the smoking mixture, cover, and smoke on low heat for 10–15 minutes for a light smoke; 20 minutes for stronger smoke.
6. After smoking, remove the lid and let the chicken rest, covered, for 10 minutes so the smoke aroma mellows and redistributes. Optionally, brush the chicken with the reserved braising liquid warmed slightly to glaze the skin.
7. Carve the chicken into pieces and serve warm or at room temperature. The meat should have a soy-scented braise and a delicate smoky aroma characteristic of Wuwei smoking technique.