Black Tea Smoked Chicken

• 1 tablespoon sichuan peppercorns
• 1 teaspoon chinese five spice powder
• 2 tablespoons kosher salt
• 1 pound chicken thighs, boneless, skinless boneless skinless
• 1/4 cup long grain rice
• 3 tablespoons china black tea leaves
• 2 tablespoons brown sugar
• 1/4 cup chinese (xiao xiang) wine
• 2 tablespoons chinese (xiao xiang) wine
• 2 tablespoons soy sauce, tamari preferably dark
• 1 tablespoon ginger peeled and minced fresh
• 2 tablespoons sesame oil toasted
• 5 each scallions, spring or green onions thinly sliced
• 1/4 cup peanuts chopped
• 1/2 each iceberg lettuce
• 1 x chili sauce asian, to taste
• 1/2 each limes juice

1. Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes.
2. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine.
3. Rub seasoned salt all over the chicken thighs.
4. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
5. Bring the chicken to room temperature about 30 minutes before cooking.
6. Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil.
7. Mix the rice, tea and brown sugar together and mound on the foil.
8. Set a steamer on top, and evenly space the chicken on the rack.
9. Cover and cook over high heat.
10. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
11. While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan.
12. Bring to boil over high heat, remove from heat and steep for 5 minutes.
13. Brush over cooked chicken.
14. Dice the chicken into very small pieces.
15. Toss with the scallions and peanuts in a medium bowl.
16. Cut the lettuce leaves into 40 squares or triangular scoops.
17. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken.
18. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken.
19. Serve.

sichuan peppercorns, chinese five spice, kosher salt, chicken, long grain rice, china black tea leaves, brown sugar, chinese, chinese, soy sauce, ginger, sesame oil, scallions, peanuts, iceberg lettuce, chili sauce asian, limes juice

Taken from recipeland.com/recipe/v/black-tea-smoked-chicken-48351 (may not work)