Tea Smoked Chicken

`Tea-smoked chicken is a popular dish that is part of traditional Chinese cuisine, specifically the Sichuan cuisine.

1. 1. In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.

2. Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through. While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.

3. Arrange a metal rack about 5 cm (2 inches) above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more.

4. Remove wok from heat, and let chicken stand, covered, 15 minutes. Transfer chicken to a cutting board and brush lightly with oil.