Shanghai Smoked Chicken Recipes

SMOKED WHOLE CHICKEN

Steps:

• Preheat a smoker to 250 degrees F (120 degrees C).
• Combine paprika, chili powder, cayenne, black pepper, thyme, garlic powder, onion powder, and salt in a large mixing bowl and mix completely with a fork until well combined.
• Spatchcock the chicken by placing chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten. Rub with the seasoning blend.
• Smoke until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 140 degrees F (60 degrees C), about 3 1/2 hours. Turn up the heat to 350 to 400 degrees F (175 to 200 degrees C) and get direct heat on the skin to finish out with an internal temperature of 160 degrees F (71 degrees C).
• Remove from heat, cover in foil, and allow to rest until the internal temperature reaches 165 degrees F (74 degrees C), about 10 minutes. Cut and serve.

SHANGHAI SMOKED CHICKEN

Steps:

• Tie wings close to chicken and put in cooking bag. Mix all marinade ingredients in small bowl. Pour marinade into bag. Tie bag and rotate so marinade coats chicken. Refrigerate several hours or overnight
• Slit steam vents in top of cooking bag. Bake chicken at 350 for 1 1/2 hours or til well browned. Cool slightly. Slice chicken into serving portions, arrange on platter and pour liquid from bag over chicken. Garnish with parsley and green onions. Serves 4 to 6

SHANGHAI CHICKEN

Steps:

• Cut chicken into small cubes and saute in oil until firm.
• Stir in celery and saute until crisp-tender, about 2 minutes.
• Stir in next 6 ingredients, bean sprouts through green onions.
• Bring to boil, reduce heat and simmer 2 minutes.
• Serve over rice and top with chow mein noodles.