Chinese Tea Bag Smoked Chicken
|Whole peppercorns||1 Tablespoon|
|Salt||2 Tablespoon (Mixture Should Be Salty))|
|Fragrant tea leaves||1 Tablespoon (Use Contents Of Two Tea Bags)|
|Uncooked rice||1 Tablespoon|
|Brown rice||1 Tablespoon|
Combine peppercorns and salt in small skillet and saute until fragrant.
Rub over skin and in cavity of chicken.
Wrap chicken in foil; refrigerate overnight.
Wipe off peppercorn mixture.
Pour about 2 inches water into wok or steamer.
Place chicken on rack and set over water.
Cover tightly and steam 45 minutes.
Drain chicken well.
Let stand at room temperature until cool and dry (this is very important in order for the chicken to smoke and brown properly).
To smoke: Line bottom of large pot (that has tight-fitting lid) with heavy-duty foil.
Combine tea, rice and brown sugar and spread over foil.
Set small rack in pot and place chicken on top, breast side up.
Cover tightly (so smoke does not escape) and place over medium heat until you can hear leaves crackling.
Let smoke 5 minutes.
Turn off heat and let stand 5 minutes.
If chicken is not nicely browned, cover again and let smoke over medium heat another 3 to 4 minutes.
Slice chicken into bite size pieces for buffet or cut into 4 to 6 servings if using as main course.