Peppered Smoked Chicken
|Black peppercorns||2 Tablespoon|
|Roasted chicken||1 1⁄2 Kilogram|
|Sesame oil||2 Tablespoon|
|Dark brown sugar||3 Tablespoon|
|Chinese tea leaves||2 Tablespoon|
|Ground ginger||1 Teaspoon|
Cook the peppercorns in a dry frying pan over a moderate heat for 3 minutes.
Crush them coarsely in a pestle and mortar and mix with the salt.
Rub this mixture into the chicken skin and inside the body cavity.
Place the chicken in a steamer over gently boiling water.
Cover and steam for 1 hour.
Lift out the chicken and let it cool.
Line a large, heavy, flameproof lidded casserole with kitchen foil.
Mix together the sugar, tea leaves and ginger and place in the casserole.
Set a wire rack inside and put the chicken on it.
Bring the sides of the foil over the chicken and seal the foil.
Put on the lid.
Set the casserole on a moderate heat for 15 minutes.
Turn off the heat and leave the chicken standing for 5 minutes.
Remove the chicken from the foil and cut it into joints.