Masterchef John Zhang shares tips on How to Make the Chinese BBQ - smoked pork belly, ribs, chicken, silver cod, and duck.
0:21 Smoked Pork Belly
2:43 Tea-Smoked Ribs
5:41 Smoked Whole Chicken
8:10 Smoked Silver Cod
9:19 Smoked Whole Duck
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Smoking heated tea leaves or wood shavings imparts color, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine. In the ancient times, this was a method to preserve foods for a longer period. As hot smoke drives most of the moisture out from food ingredients, it also effectively kills bacteria and extends their shelf life.
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The Chinese technique of tea smoking involves heating a mixture of rice and tea-leaves in a wok until it smokes. Food is cooked over the tea mixture in a steamer or on a wire rack. It's covered with a wok lid to trap in the smoke for flavor. It's speedy because the food cooks as it smokes.
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