INGREDIENTS

INSTRUCTIONS

Here is a technique described in the latest 'Food & Wine". (3/97)  This
is the Chinese method of wok smoking. All you need is a wok or  old
aluminun pot with a well fitting cover, a cake rack, lots of  aluminum
foil, and a smoking mixture of ordinary rice, tea and brown  sugar.
Sometimes aromatics like chile peppers are added. (I'll bet  that
clears the room out in a hurry.)  Many foods take well to this
treatment. The biggest successes are with  cheese, which really picks
up a rich roasted flavor and practically  melts. Serve it like a dip
with bread. You can also smoke chicken,  duck, and sausages to have on
hand for instant meals. The flavor only  gets better over time. One way
of entertaining is to set out drinks  and smoked cheese and shrimp to
eat while they are still warm and  delectable.  The author uses two
mixtures. Quick-burning yet fragrant, the light  mixture gives a smokey
flavor to foods that don't need to be cooked  through. The strong
mixture, which lasts up to 30 minutes, smokes and  cooks food. The
method is identical for both.  Basic Wok Smoking Method: Combine
ingredients in a bowl. Line a 12-14  inch wok with aluminum foil
allowing 4 inches of overhang. Put  smoking mixture in bottom of wok.
Set a 10 inch cake rack about 3  inches above mixture.  Set wok over
moderate heat until thin streams of smoke begin to rise.  Arrange food
to be smoked on rack in a single layer and place cover  on wok. Crimp
the foil all around the lid to completely seal the wok.  See recipes
for Smoked Cheese, Smoked Chicken Breast, Smoked Shrimp,  Smoked
Molasses-Cured Duck Breasts, Smoked Sausages and Smoked Acorn  Squash.
Posted to bbq-digest Digest V97 #005 by "Kit Anderson"  <kit@maine.com>
on Feb 15, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 432
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 20.6mg
Potassium: 137.5mg
Carbohydrates: 104.5g
Fiber: <1g
Sugar: 66.8g
Protein: 3.6g