Florence Lin's Smoked Chicken
- 1 4-pound (approximately) roasting chicken
- 4 tablespoons coarse salt
- 1 tablespoon Sichuan peppercorns
- 1/4 cup hickory chips (see note)
- 2 tablespoons black tea leaves
- 2 teaspoons sesame oil
- Clean the chicken by rinsing it with water.
- Drain and dry well.
- Brown the salt and peppercorns in a dry frying pan over moderate heat until the salt turns slightly brown and the peppercorns smell fragrant.
- Use a spoon to sprinkle the hot salt and pepper on the inside and outside of the chicken.
- With your hand rub the mixture in thoroughly and evenly.
- Place the chicken in a container with a cover, and store in the refrigerator overnight or for up to two days for a more concentrated flavor.
- Use a steamer or pot with a cover that is large enough to hold a deep dish that can hold the chicken.
- Pour water into the large pot until it is at least 1 1/2 inches deep.
- Place a rack or ovenproof glass above the water.
- Set the chicken dish on the rack.
- Cover tightly, bring water to a boil, and steam for 45 minutes.
- Take the chicken out to cool and dry completely.
- Save the chicken liquid for other uses, such as soup stock or gravy.
- Line the inside of a wok and its domed cover with aluminum foil.
- Sprinkle hickory chips and black tea over the bottom of the wok.
- Place an oiled rack in the wok.
- Lay the chicken on it.
- Cover the wok with the domed cover, and smoke over moderate heat for 15 minutes.
- Turn off the heat, and let stand for 5 minutes to allow the smoke to dissipate before removing the cover.
- If the hickory chips and tea leaves are not fully burned and the chicken's skin is not brown in color, continue smoking for 5 to 10 minutes.
- Remove the chicken, and brush with sesame oil.
- Cut the chicken into small pieces.
- Smoked chicken can be made in advance and will keep for days in the refrigerator.
coarse salt, peppercorns, hickory chips, black tea leaves, sesame oil
Taken from cooking.nytimes.com/recipes/10178 (may not work)