Chinese Smoked Chicken
|Szechwan peppercorns||2 Teaspoon (Whole)|
|Chicken||2 Pound, cut into serving pieces (1 Whole)|
|Sugar||1⁄2 Cup (8 tbs)|
|Tea leaves||1⁄2 Cup (8 tbs) (Lapsang Souchong Is Best)|
|Hot sesame oil||2 Teaspoon|
Preheat oven to 350° F.
Grind peppercorns in a mill or place between 2 sheets of wax paper and crush with a mallet.
Rub ground peppercorns into chicken pieces thoroughly, on both sides.
Allow to stand several hours.
Place a large sheet of aluminum foil on a baking sheet; sprinkle with tea leaves and sugar.
Put a wire rack, large enough to hold chicken pieces, on the foil; place chicken pieces on the rack.
Draw up the ends of the foil to make a tightly sealed tent; fold over edges to seal chicken inside.
Bake for 35 minutes.
Fold foil edges back; brush chicken with sesame oil.
Return chicken to oven and allow to brown an additional 15 minutes.