Hsun chi (tea smoked chicken)
Yield: 6 servings
Ingredients:
- 2 tb Rice wine 1/2 Gingerroot peeled
- 2 ts Salt 2 1/2 lb Chicken
- 1 1/2 ts Szechwan peppercorns crushe 1/2 c China black tea leaves - 2 tb Dark brown sugar packed
- 3 Scallions Oriental sesame oil
Instructions:
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
