Tea-Smoked Peking Chicken

• 3 tablespoons Sichuan peppercorns
• 3 tablespoons salt
• 1 whole broiler/fryer chicken (4 to 5 pounds)
• 8 cups water
• 1 cup reduced-sodium soy sauce
• 2 green onions, sliced
• 3 slices fresh gingerroot
• 2 whole star anise
• 1 cinnamon stick (3 inches)
• 1 teaspoon Chinese five-spice powder
• 1/2 cup uncooked long grain rice
• 1/2 cup loose black tea leaves
• 1/2 cup packed brown sugar
• 1 teaspoon sesame oil

1. Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely.
2. Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight.
3. In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
4. Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180u0b0, turning chicken once. Remove chicken; discard cooking liquid.
5. Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up.
6. Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown.
7. Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.

peppercorns, salt, chicken, water, soy sauce, green onions, gingerroot, star anise, cinnamon, long grain rice, loose black tea leaves, brown sugar, sesame oil

Taken from www.tasteofhome.com/recipes/tea-smoked-peking-chicken/ (may not work)