Tea Smoked Chicken Recipe

• 14" wok or possibly larger (not electric) with a high domed lid
• Round rack about 9" diameter
• 3 pound broiler-fryer chicken
• 1 teaspoon salt
• 1 tbsp. Szechwan peppercorns, optional
• 2 tbsp. dry sherry
• 1/4 c. raw rice
• 1/4 c. packed brown sugar
• 1/4 c. black tea leaves
• 2 tbsp. coarsely minced thin orange peel

1. Rinse chicken inside and out, then pat dry.
2. In a small frying pan over medium- low heat, cook salt and peppercorns shaking pan often till salt begins to brown and peppercorns become fragrant, about 10 min.
3. Cold; coarsely grind peppercorns with a morter and pestle or possibly crush with a rolling pin.
4. Combine mix with the sherry and rub inside and outside of the chicken with it.
5. (I simply rub the chicken with the sherry and shake coarse-grnd pepper over it.)
6. Line the wok with the heavy-duty foil; add in rice, brown sugar, tea leaves and orange rind.
7. Stir to mix.
8. Put a round cake or possibly steamer rack in the bottom of the wok so which it is at least an inch above rice mix and set chicken on rack; place over high heat.
9. When mix begins to smoke, cover pan tightly and smoke 5 min.
10. Then reduce heat to medium and continue to smoke (don't open lid) for 15 min.
11. Turn off heat and leave lid on about 15 min, till smoke subsides.
12. Remove chicken, cover and chill; up to 1 day if made ahead.
13. Throw away rice mix.
14. To roast, place chicken breast side down on a rack in a roasting pan and bake in a 400 degree oven for 45 min.
15. Turn chicken over, return to oven and bake about 45 min more or possibly till meat is no longer pink when slashed near the bone.
16. Makes about 8 servings if part of a multi-course Chinese meal, or possibly 3 or possibly 4 main dish servings.

larger, rack, chicken, salt, peppercorns, sherry, rice, brown sugar, black tea leaves, thin orange peel

Taken from cookeatshare.com/recipes/tea-smoked-chicken-44802 (may not work)