Title: Hsun chi  (tea smoked chicken)
 Categories: Chicken, Oriental
      Yield: 6 servings
 
      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