Hsun chi (tea smoked chicken) Recipe

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Hsun chi (tea smoked chicken)

Artist:	_	Yield:	6
Categories:	Chicken, Oriental, Poultry, Smoked	Rating:	0
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Ingredients:

2	tbsp	Rice wine
2	tsp	Salt
1 1/2	tsp	Szechwan peppercorns, crushe
		-
3		Scallions
1/2		Gingerroot, peeled
2 1/2	lbs	Chicken
1/2	cup	China black tea leaves
2	tbsp	Dark brown sugar, packed
		Oriental sesame oil

Procedures:

1	In a large bowl, combine the wine, salt, and peppercorns.
2	Cut scallions into 2-inch long pieces and flatten with flat side of cleaver.
3	Flatten gingerroot similarly with cleaver.
4	Add scallions and gingerroot to bowl.
5	Add the chicken, rubbing it well with the marinade.
6	Let chicken marinate overnight, covered and chilled.
7	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.
8	Meanwhile, line the bottom and lid of a wok with heavy-duty foil.
9	In a small bowl, combine well the tea leaves and brown sugar.
10	Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it.
11	Transfer the chicken, breast side up, to the rack in the wok.
12	Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke.
13	Smoke the chicken, covered, for 6 minutes.
14	Turn chicken breast side down, and smoke it for 6 minutes more.
15	Remove wok from heat and let stand, covered, for 15 minutes.
16	Transfer chicken to a cutting board, brush with oil and cut into serving pieces.
17	A 1979 gourmet mag.
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