*  Exported from  MasterCook  *
 
                       HSUN CHI  (TEA SMOKED CHICKEN)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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