Tea Smoked Chicken - chicken

Method

• Wash the chicken and pat dry inside and out with paper towels.
• Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl.
• Rub the seasonings into the outside and inside cavity of the bird.
• Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight.
• Fill the lower part of a steamer with enough water to come within an inch of the cooking rack.
• Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer.
• Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.
• Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil.
• Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot.
• Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it.
• Place the chicken on the rack, breast side up.
• Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid.
• Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape.
• After you detect smoke, smoke the chicken for 20 to 25 minutes.
• Turn off the heat and let the smoke subside, about 5 minutes.
• The chicken should be a rich, golden brown on the outside.
• Lift out the smoked chicken and transfer to a cutting board.
• Immediately brush the sesame oil lightly over the outside.
• Allow chicken to cool, about 10 minutes.
• To serve, cut off the wings and legs.
• Divide the body of the chicken in half lengthwise by cutting through the breast and backbone.
• Lay the halves flat on the cutting board, skinside up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces.
• Chop the wings and legs into pieces as well.
• Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.