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1
In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade.
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2
If using frozen salmon, thaw before using.
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3
Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes.
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4
Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK.
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5
In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture.
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6
Spread mixture evenly in bottom of foil lined WOK.
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7
Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack.
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8
Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke.
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9
Place the marinated salmon strips on the wire rack, skin side down.
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10
Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time.
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11
Check for doneness with a fork; salmon should flake easily.
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12
Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid.
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13
In a small bowl, stir together cornstarch and cold water until smooth.
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14
Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil.
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15
Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes.
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16
Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables.
