TV Program: Simply Ming: Tea-Smoking Technique

Guest Chef: Norman Van Aiken. You don't have to be American or Scandinavian to like smoked foods – the Chinese also have a great food smoking tradition, with an added twist: tea. Tea subtly infuses food with an exotic flavor that works well with everything from poultry to fish. And you can do it right on your own stove. First, Ming will make a very simple tea-smoking mixture and he'll use it to make Tea-Smoked Chicken Breast with Celery Rice, a Tea-Smoked Chicken Club Sandwich, Seared Snapper with Tea-Smoked Shrimp Potatoes, and a Tea-Smoked Duck with Roasted Scallion-Sweet Potatoes. Then, Ming visits an authentic tea ceremony in Hong Kong. Back in the studio, Norman Van Aken joins Ming to make Lapsang Souchong Tea & Shallot- Stuffed Salmon.

CC - Closed Caption
HD - High Definition
16:9 - Anamorphic Widescreen
LTR - Letterbox
DVI - Descriptive Video Information for the visually impaired

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