Serves 4–6

I like to use this chicken as a base for chicken salad. The subtle spices impart a terrific flavor that turns a standby into a standup! Serve the chicken salad on a whole-grain roll with lettuce and apple slices.

Tea-Smoked Chicken

6–8 boneless, skinless chicken breasts

½ teaspoon salt

2 teaspoons rice wine

½ cup green tea leaves

½ cup brown sugar

½ cup cooked rice

1 teaspoon sesame oil

  1. Quickly rinse the chicken breasts under cold water and pat dry. Sprinkle with the salt and rice wine. Set aside in the refrigerator for 30 minutes.
  2. Meanwhile, prepare the wok: Line the bottom with a sheet of aluminum foil. Place the tea leaves, brown sugar, and rice in the bottom of the wok and toss to combine. Put a wire grill rack on the wok.
  3. Heat the wok over medium-high heat. Put the chicken on the rack and cover with a tight-fitting lid. Turn off the heat after smoke begins to emit from the wok, but leave it on the burner for 10 minutes or until the chicken is cooked through.
  4. Brush the chicken with the sesame oil. Serve at once.

illustrationThai Asian Fusion

Blending Chinese ingredients with local spices creates a type of fusion cooking that is unique to Singapore, called Nonya. These dishes are a specialty of “Hawker Centers,” open-air centers with fast-food street stalls selling everything from satay to stir-fried noodles to spicy crab. Don't miss them if you travel to Singapore.