Recipe - Hsun Chi (Tea Smoked Chicken)

2 tablespoon Rice wine
2 teaspoon Salt
1 One half teaspoon Szechwan peppercorns, crushe

3 Scallions
One half Gingerroot, peeled
2 One half pound Chicken
One half cup China black tea leaves
2 tablespoon Dark brown sugar, packed
Oriental sesame oil

In a large bowl, combine the wine, salt, and peppercorns. Cut scallions
into 2inch long pieces and flatten with flat side of cleaver. Flatten
gingerroot similarly with cleaver. Add scallions and gingerroot to bowl.
Add the chicken, rubbing it well with the marinade. Let chicken marinate
overnight, covered and chilled. Put scallions and gingerroot in the cavity
of the chicken, transfer chicken to the rack of a steamer, and steam it,
covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with
heavyduty foil. In a small bowl, combine well the tea leaves and brown
sugar. Put the mixture in the bottom of the wok, and arrange a rack
2inches over it.
Transfer the chicken, breast side up, to the rack in the wok. Heat wok,
covered, over modhigh heat for 56 minutes or until it begins to smoke.
Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down,
and smoke it for 6 minutes more. Remove wok from heat and let stand,
covered, for 15 minutes. Transfer chicken to a cutting board, brush with
oil and cut into serving pieces. a 1979 Gourmet Mag. favorite