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