Tea-smoking infuses the soy-marinated chicken with sweet star anise and cinnamon flavours. On a bed of Asian salad, it's sensational.
- 160ml (2/3 cup) soy sauce
- 160ml (2/3 cup) rice vinegar
- 80ml (1/3 cup) peanut oil
- 60ml (1/4 cup) sesame oil
- 140g (2/3 cup, firmly packed) brown sugar
- 3 large (about 600g) single chicken breast fillets
- 5 teaspoons black tea leaves
- 6 star anise, crumbled
- 2 x 7cm cinnamon sticks, broken into pieces
- 55g (1/4 cup, firmly packed) brown sugar, extra
- 12 spears baby corn, halved lengthways
- 150g Asian salad leaves
- 90g roasted cashews
- Whisk together the soy sauce, rice vinegar, peanut oil, sesame oil and sugar in a large jug.
- Place the chicken in a shallow glass or ceramic dish and pour over 125ml (1/2 cup) of the soy sauce mixture. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
- Combine the tea leaves, star anise, cinnamon and extra sugar in a small bowl. Line a wok with 2 layers of foil, allowing the side to overhang. Sprinkle the tea mixture evenly over the foil. Place a wire rack in the wok.
- Drain the chicken from the marinade and discard marinade. Place the chicken on the rack. Fold over the edges of the foil to cover the chicken. Cover the wok with a tight-fitting lid. Place the wok over medium-high heat and smoke the chicken, turning once, for 20-25 minutes or until cooked through. Transfer the chicken to a large plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, cook the baby corn in a medium saucepan of boiling water for 5 minutes or until tender crisp. Refresh under cold water. Drain.
- To serve, thinly slice the chicken across the grain. Combine the baby corn, salad leaves and cashews in a large bowl. Add half of the remaining soy sauce mixture and toss to combine. Divide the salad among serving plates. Top with the chicken and drizzle over the remaining soy sauce mixture to serve.