Smoked Far East Chicken Recipe
1 Kg (2 lb) chicken breasts, with bone in
45 Ml (3 tbsp) hoisin sauce (available in Chinese sections)
30 Ml (2 tbsp) each of white wine vinegar, sherry, water, and oil
Skin chicken breasts, removing as much fat as possible. Set aside.
Boil the hoisin sauce, vinegar, sherry, water and oil, in a small saucepan. Reduce heat and simmer for one to two minutes. Cool.
Coat all surfaces of the chicken pieces, rubbing in well.
Let chicken stand at room temperature for two hours.
Preheat the smoker to approximately 85-100°C (185-220°F).
Place chicken on oiled racks.
Smoke cook for about 1½ – 2½ hours or until an instant thermometer reads 55-60°C (130-140°F). Cooking time will vary depending on weather and wind conditions.