Sugarcane Smoked Chicken

Method9 steps

1. 1

   Step 1: Remove any giblet packet and unwanted innards from the chicken cavity, and trim feather remnants. Pat the chicken dry without rinsing it. Clean hands, utensils and work surfaces after handling raw poultry.

   Uses One whole chicken, approximately 1.4 kg

2. 2

   Step 2: Rub the skin and cavity with ¾–1 tsp marinade salt and all ½ tsp ground white pepper. Cover and refrigerate for at least 4 hours, or overnight.

   Minimum refrigerated chicken marinade · 240 minUses Actual cleaned-cavity chicken, excluding innards · All ¾–1 tsp marinade salt · 1/2 tsp Ground White Pepper (to marinate the chicken)

3. 3

   Step 3: Scrub the two sugarcane pieces clean under running water. Split each lengthwise and keep the pieces for the smoking rack. Wash and prepare any selected chili, spring-onion and parsley garnishes separately.

   Uses Two actual 20–25 cm sugarcane pieces · Water for brushing sugarcane and washing selected fresh garnishes, discarded · Optional fresh chili, washed and sliced for garnish · Optional spring onion, washed and sliced for garnish · Optional parsley, washed and drained for garnish

4. 4

   Step 4: When ready to cook, remove the marinated chicken from the refrigerator. Cut along the breast with suitable poultry shears or a sturdy knife and spread the bird open to butterfly it. Keep the cooking work continuous.

   Uses All actual chicken and marinade after minimum refrigerated stand

5. 5

   Step 5: Use a large wok and close-fitting lid specifically suitable for stovetop smoking. Line the bottom with food-grade heavy-duty foil and spread all 3 tbsp brown sugar over the foil. Provide adequate ventilation and remain close by throughout smoking.

   Uses 3 TBsp Brown Sugar

6. 6

   Step 6: Trim the split sugarcane to fit the wok and arrange it in a stable crisscross rack above the sugar. Keep the cane clear of the sugar and make sure the rack can support the bird securely.

   Uses All actual brown sugar below the rack · Actual clean cane pieces, excluding wash water and optional garnishes

7. 7

   Step 7: Place the butterflied chicken securely on the sugarcane rack with the wings and thighs facing upward.

   Uses Actual complete smoking setup · All actual opened bird

8. 8

   Step 8: Cover the wok and heat over medium-high to smoke the chicken, using about 25–30 minutes as the first guide and checking from 25 minutes. Attend closely and reduce to medium if smoke becomes excessive. Continue until the chicken reaches at least 74°C / 165°F in the thickest breast and innermost thigh and wing, without touching bone.

   Uses All actual assembled bird and smoking setup

9. 9

   Step 9: Lift the fully cooked chicken onto a clean board and carve into serving pieces, collecting the carving juices. Share between six portions and add the prepared optional chili, spring-onion and parsley garnishes if desired. Serve promptly; discard the spent smoking sugar and cane.

   Uses Actual fully cooked bird lifted from the rack, excluding sugarcane and smoking sugar · Only the chosen chili, spring-onion and parsley garnishes, excluding rack cane and wash water