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
