Ingredients
-
1 1/2
-
1
-
4
-
1/3
-
1/3
-
-
-
-
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
Toast the Salt and Peppercorns Together in a Skillet Over a Low Flame Until It Starts to Smoke. |
|
2
Done
|
Let Cool and Grind in a Mortar and Pestle. |
|
3
Done
|
Rub the Mixture All Over the Chicken, Inside and Out. |
|
4
Done
|
Refrigerate Overnight. |
|
5
Done
|
Steam the Chicken in a Large Pot For About 45 Minutes, Until Juices Run Clear When Thigh Is Pricked. use One of Those Collapsible Steamer Inserts in a Soup Pot. Do Save the Resulting Broth, It's Quite Flavorful. |
|
6
Done
|
Line a Wok and Its Lid With Heavy-Duty Foil. |
|
7
Done
|
Combine the Tea and Sugar in the Bottom of the Wok and Place a Rack Over the Mixture. |
|
8
Done
|
Heat the Wok Until the Mixture Begins to Smoke. |
|
9
Done
|
Pat the Chicken Dry and Place on the Rack. |
|
10
Done
|
Cover the Wok Tightly and Smoke the Chicken For About 15 Minutes. |
