Step 2

For the Jasmine Tea Smoked Chicken, place a frypan over medium heat. Add spices and toast until fragrant. Transfer to a spice grinder, with salt and grind to a powder.

Step 3

Rub the entire chicken generously with 2 tablespoons spice rub.

Step 4

Place a wok over medium heat. Place a rack inside and add enough water until reaches just below the rack. Bring to a simmer then place chicken onto the rack and cover wok with a lid. Allow the chicken to steam for approximately 40 minutes (this will vary depending on the size of the chicken). Top up water as required.

Step 5

For the Sauce, place ingredients into a large bowl and mix well. Set aside.

Step 6

Remove chicken from wok and place onto a large plate. Brush generously with the Sauce and set aside.

Step 7

Empty wok and wipe dry. Line base of wok with foil. Add rice, sugar and tea. Place over high heat and once mixture begins to smoke, place a rack over the top. Place the steamed chicken on top and cover with a lid. Smoke the chicken for 15-20 minutes and the thickest part of the chicken reaches 75oC. Transfer chicken to a clean board, cover loosely with foil to rest before carving.

Step 8

For the Cucumber Pickle, place water, vinegar, sugar and salt into a saucepan over medium heat and stir until the sugar has dissolved. Remove from heat and add the spices. Set aside to cool.

Step 9

Add cucumber and place in the fridge until required. Drain well to serve.

Step 10

For the San Choy Bow, dice ingredients into small cubes. Heat oil in a frypan over medium heat. Add mushrooms and carrot and sauté until just tender. Transfer to a bowl and add radish and bamboo shoots. Add the drained pickled cucumber and toss gently together. Spoon into lettuce leaves.

Step 11

To serve, cut chicken into portions and arrange on banana leaves. Serve with San Choy Bow on the side.