Tea-Smoking

Tea-smoking is usually part of a multi-cooking process; food is also either steamed, fried, roasted, or a combination of all three. I’m a huge fan of the wonderful flavour of tea smoke, and hope that you won’t see this technique as difficult. The rules are: marinate, smoke, steam and finish, so everything is ready to the point of heating and serving.

You’ll need one of two things to tea-smoke effectively: a powerful extractor fan to dissipate the smoke from your wok; or, as I have, a wok burner on your barbecue so this can be done outside — great from a mess point of view.