Tea Smoked Chicken

  1ts Black peppercorns
  5tb Brown sugar
  1ts Green peppercorns
  0.333333c Long-grain rice
  3tb Dry sherry
  1 Strip tangerine peel
  3 Zehen Garlic -- peeled, minced
  3tb Soy sauce
  1tb Grated orange peel
  1tb Granulated sugar
  1tb Grated lemon peel
  10 Thin slice pared fresh ginger
  3 Green onions -- cut into 2 inch pieces
  2ts Kosher salt
  1 Whole broiler/fryer chicken (3-4 lbs.)
  0.5c Black tea leaves

Instructions: For Marinade, crush the peppercorns. Use a mortar and
pestle or use a household hammer with peppercorns between a paper
towel. Combine the peppercorns, sherry, soy sauce, granulated sugar,
ginger, garlic, onion pieces and salt. Rub chicken inside and out with
marinade. Cover and refrigerate a minimum of 8 hours--best overnight.
Place chicken breast side up on a rack in a large stock pot. Pour in 2
inches water. Cover, bring to a boil, and steam until meat near the
thigh is no longer pink, about 50 to 60 minutes. Let stand until cooled
enough to handle. Lift chicken from rack and drain juices from cavity.
Line a large wok and it's lid with foil. ( Do not use a electric wok
with non stick finish). For smoking place tea leaves, brown sugar,
rice, and tangerine, orange, lemon peel in bottom of foil lined wok.
Mix well. Set rack on top of mixture in wok. Place Chicken breast side
up on rack. Cover with foil lined lid.
Cook over high heat for 2 1/2 -3 minutes. Turn off heat and leave
covered 7 minutes. Repeat 3 more times. After final smoking, let stand,
covered to allow smoke to subside, about 30-45 minutes. Do not uncover
during this period, this is very important for two reasons, first the
smoke is heavy and is needed to penetrate the bird, second is this
smoke will set off your smoke alarm in your house. Discard smoking
mixture. Slice chicken from the bones and arrange on serving plate. You
may top with a store prepared Chinese plum sauce. Enjoy this smoked

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