Tea-Smoked Sichuan Chicken

This is a much easier version of the famous smoked duck which involves marinating, steaming, drying, and smoking. You can make this in a stove-top smoker. The tea colors the skin an appealing color, and any loose tea will work, even the Orange Pekoe in most tea bags. If using chicken pieces, cut the marinade recipe in half. Serve with fresh spring rolls, pickled radish and carrot relish, and Sichuan noodles with vegetables. Note that this recipe requires advance preparation.

Ingredients

• 1 3 ½ to 4-pound whole chicken or 4 legs and thighs

• Peppercorn Marinade

• 10 green onions, chopped including the greens

• 1/4 cup Sichuan peppercorns, roasted, crushed

• 1/4 cup chopped ginger

• 2 tablespoons sugar

• 1/3 cup rice wine or cooking sherry

• 2 tablespoons orange zest

• 2 tablespoons crushed chile piquin, or other hot red chile

• 2 teaspoons sesame oil

• ½ cup peanut oil

Tea-Smoke Mixture

• 1 cup raw rice

• 2/3 cup brown sugar

• ½ cup dry tea leaves

• ½ cup Sichuan peppercorns

• 14 whole star anise, broken in pieces

• 12 whole cloves

• 4 2-inch sticks cinnamon

• Cayenne Finishing Oil

• 3 tablespoons sesame oil

• 2 teaspoons ground cayenne

Instructions

If you are using a whole chicken, tie the legs together. Combine all the ingredients for the marinade and place the chicken in a nonreactive pan or large plastic bag and marinate for 24 hours.

Combine the smoking ingredients and place in the pan in the stovetop smoker, if you are using legs and thighs. If using a whole chicken and a smoker or grill, wrap the Tea-Smoke mixture with aluminum foil and poke holes in it.. Smoke the chicken in 200 degree F. smoke for 3 to 4 hours or to an internal temperature of 160 degrees F.

Combine the ingredients for the finishing oil and let sit while the chicken is smoking.

Preheat the oven to 450°F. Remove the chicken from the smoker, brush with the finishing oil, and place in the oven for 5 to 7 minutes to crisp the skin.