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1
Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes.
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2
Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine.
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3
Rub seasoned salt all over the chicken thighs.
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4
Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
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5
Bring the chicken to room temperature about 30 minutes before cooking.
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6
Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil.
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7
Mix the rice, tea and brown sugar together and mound on the foil.
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8
Set a steamer on top, and evenly space the chicken on the rack.
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9
Cover and cook over high heat.
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10
Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
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11
While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan.
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12
Bring to boil over high heat, remove from heat and steep for 5 minutes.
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13
Brush over cooked chicken.
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14
Dice the chicken into very small pieces.
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15
Toss with the scallions and peanuts in a medium bowl.
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16
Cut the lettuce leaves into 40 squares or triangular scoops.
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17
Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken.
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18
Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken.
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19
Serve.
