Tea Smoked Chicken
|Szechuan peppercorns||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Thin pared fresh ginger slices||6|
|Green onions||2 , cut into 2-inch pieces|
|Black tea leaves||1⁄3 Cup (5.33 tbs)|
|Brown sugar||3 Tablespoon|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Dried tangerine peel strip/1 teaspoon grated orange peel||1 (About 2 Inch Long)|
|Prepared plum sauce/Hoisin sauce||1⁄2 Cup (8 tbs)|
|Green onions||4 , cut into 2-inch slivers|
For marinade, crush peppercorns with mortar and pestle (or place between paper towels and crush with a hammer).
Combine crushed peppercorns, sherry, soy sauce, granulated sugar, ginger, onion pieces and salt.
Rub chicken inside and out with marinade.Cover and refrigerate 8 hours or overnight.
Place chicken breast-side up on rack in large stockpot.
Pour in 1 1/2-inches water.
Cover, bring to a boil, and steam until meat near thigh bone is no longer pink, about 45 to 50 minutes.
Let stand until cool enough to handle.
Lift chicken from rack and drain juices from cavity.
Line a large wok and its lid with foil.
For smoking, place tea leaves, brown sugar, rice and tangerine peel in bottom of foil-lined wok; mix well.
Set rack on top of mixture in wok.
Place chicken breast-side up on rack.
Cover wok with foil-lined lid.
Cook over high heat 2 minutes.
Turn off heat and leave covered 5 minutes.
Repeat 2 more times.
After final smoking, let stand, covered, to allow smoke to subside, about 30 minutes.
Discard smoking mixture.
Slice chicken from bones and arrange on serving platter.