Far East Chicken

  • Chicken
1948 days ago

Author Info

Related Products

Serves 4


  • 1 kg. (2 lb.) Chicken breasts, with bone in
  • 45 mL (3 tbsp.) Hoi Sin sauce (available in Chinese sections)
  • 30 mL (2 tbsp.) each white wine vinegar, sherry, water, and oil


  1. Skin chicken breasts, removing as much fat as possible. Set aside.
  2. Boil the Hoi Sin sauce, vinegar, sherry, water and oil, in a small saucepan. Reduce heat and simmer one to two minutes. Cool.
  3. Coat all surfaces of the chicken pieces, rubbing in well.
  4. Let chicken stand at room temperature for two hours.

Smoking Method:

  1. Preheat smoker to approximately 85-100°C (185-220°F)
  2. Place chicken on oiled racks
  3. Smoke cook for about 1-1/2 - 2-1/2 hours or until an instant thermometer reads 55-60°C (130-140°F). Cooking time will vary depending on weather and wind conditions