Ming's Tea-Smoked Marinated Chicken with Vegetables
1 whole chicken, brined* overnight, rinsed and dried
1/4 cup fermented black beans
2 tablespoons ginger, minced
1 1/2 tablespoons chili paste (sambal)
1/3 cup Wan Ja Shan® naturally brewed soy sauce
1 tablespoon honey
2 tablespoons canola oil
1 cup lapsang suchong tea, soaked and drained
1 cup sugar
1 cup jasmine rice
1 large eggplant, cut into 1/4" slices
3 large scallions or spring onions, cut in half lengthwise
2 large zucchini, cut in half lengthwise
2 heads bok choy, cut in half lengthwise
Extra virgin olive oil
Kosher salt and freshly cracked black pepper
1. Prepare a charcoal grill with charcoal to one side of the grill for direct heat. In a bowl, combine fermented black beans, ginger, sambal, soy sauce, honey and canola oil. Rub mixture all over inside and outside of chicken.
2. In a foil pan, combine sugar, tea and rice. Spray grill with non-stick spray or brush with oil. Place chicken over indirect heat and the foil pan containing tea mixture over direct heat. Cover grill and cook until chicken is done, 40 to 45 minutes. The internal temperature of thigh should reach 170° and breast should be 160°. Allow to rest 10 minutes before cutting into pieces. Serve with grilled vegetables.
*Brine method: Use sweet sea water ratio: 1/2 cup sugar, 1/2 cup kosher salt to 2 quarts water, multiply as necessary to fully submerge protein in a large container. Cover and refrigerate overnight. Rinse under running water before cooking.
Place vegetables in a bowl, toss with olive oil and season with salt and pepper. Cook for 10 minutes, turning once.
Cain Vineyards Cain CuveeVintage blend:
71% 2007, 29% 2006
Merlot 46% Cabernet Sauvignon 25%
Cabernet Franc 20% Petit Verdot 9% Appellation:
Napa Valley Vineyard Locations:
Rutherford, Oakville, Yountville, Spring Mountain, and Atlas Peak