Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Rice wine
2 ts Salt
1 1/2 ts Szechwan peppercorns, crushe
-
3 Scallions
1/2 Gingerroot, peeled
2 1/2 lb Chicken
1/2 c China black tea leaves
2 tb Dark brown sugar, packed
Oriental sesame oil

In a large bowl, combine the wine, salt, and peppercorns. Cut
scallions into 2-inch 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 heavy-duty
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 2-inches
over it.
Transfer the chicken, breast side up, to the rack in the wok. Heat
wok, covered, over mod-high heat for 5-6 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

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