• Prep Time: 30 mins
  • Cook Time: 30 mins

Number of servings

Orange-infused Chicken Ingredients

  • 5 slices of ginger
  • 5 garlic cloves
  • 1 spring onion
  • 1 sprig of thyme
  • 50 g crystal sugar
  • 40 ml soy sauce
  • 15 ml dark soy sauce
  • 100 ml Shaoxing wine
  • 1 Sunkist® Navel orange
  • 1 Sunkist® lemon
  • Water
  • Butter
  • 1 spring chicken

Smoked Chicken Ingredients

  • 100 g black sugar
  • 10 g Pu'er tea leaves
  • 8 g flour
  • 2 star anise
  • 15 g white rice
  • Orange peel
  • Lemon peel

Side dish Ingredients

  • 70 g potato wedge
  • 30 g sugar snap peas

Finishing touches Ingredients

  • Edible flowers
  • Orange sauce
  • Chopped spring onion
  • 1 Sunkist® Navel orange
  • Lemon zest
  • Orange zest

Orange-infused Chicken


  1. Split the spring chicken in half and wash thoroughly.
  2. Heat oil in a pan over low heat and pan-fry the chicken.
  3. Add the ginger, garlic, and thyme to the pan. Continue searing until the chicken skin is golden brown, then flip and sear the meat side.
  4. Quickly add the Shaoxing wine and cook for 1 minute.
  5. Add light soy sauce, dark soy sauce, crystal sugar, 150ml of orange juice, and 30ml of lemon juice.
  6. Simmer over medium-high heat for 5 to 8 minutes until the sauce thickens.
  7. Stir in butter and continue to glaze the chicken for 1 minute.
  8. Remove from heat and grate lemon zest over the chicken.
  9. Add in pan-fried potato wedges, and drizzle with sauce.

Smoked Chicken


  1. Prepare a large wok and cover it with two layers of aluminum foil.
  2. Add in the sugar, tea leaves, flour, star anise, and white rice. Mix lightly with your hands then place a steaming rack over the wok and cover with a lid.
  3. Heat the wok over high heat for 5 minutes until it starts to smoke.
  4. Place the chicken on the steaming rack, cover it with lid, and continue smoking for about 2 minutes until the white smoke turns pale yellow.
  5. Smoke the chicken to your desired color, then turn off the heat. Let it rest for about 10 minutes to infuse the aroma.

Finishing touches


  1. Slice the smoked chicken in half. Debone and shred the meat from one half and set another half aside for plating.
  2. Mix the shredded chicken with chopped spring onion, orange segments, and orange-infused chicken sauce.
  3. Arrange the potato wedges and half of the smoked chicken on the plate.
  4. Layer with edible flowers, sugar snap peas, orange segments, and shredded chicken.
  5. Drizzle orange sauce over the plate.