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1
Clean the chicken by rinsing it with water.
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2
Drain and dry well.
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3
Brown the salt and peppercorns in a dry frying pan over moderate heat until the salt turns slightly brown and the peppercorns smell fragrant.
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4
Use a spoon to sprinkle the hot salt and pepper on the inside and outside of the chicken.
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5
With your hand rub the mixture in thoroughly and evenly.
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6
Place the chicken in a container with a cover, and store in the refrigerator overnight or for up to two days for a more concentrated flavor.
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7
Use a steamer or pot with a cover that is large enough to hold a deep dish that can hold the chicken.
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8
Pour water into the large pot until it is at least 1 1/2 inches deep.
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9
Place a rack or ovenproof glass above the water.
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10
Set the chicken dish on the rack.
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11
Cover tightly, bring water to a boil, and steam for 45 minutes.
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12
Take the chicken out to cool and dry completely.
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13
Save the chicken liquid for other uses, such as soup stock or gravy.
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14
Line the inside of a wok and its domed cover with aluminum foil.
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15
Sprinkle hickory chips and black tea over the bottom of the wok.
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16
Place an oiled rack in the wok.
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17
Lay the chicken on it.
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18
Cover the wok with the domed cover, and smoke over moderate heat for 15 minutes.
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19
Turn off the heat, and let stand for 5 minutes to allow the smoke to dissipate before removing the cover.
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20
If the hickory chips and tea leaves are not fully burned and the chicken's skin is not brown in color, continue smoking for 5 to 10 minutes.
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21
Remove the chicken, and brush with sesame oil.
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22
Cut the chicken into small pieces.
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23
Smoked chicken can be made in advance and will keep for days in the refrigerator.
