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1
Remove the kidneys nestled to either side of the chicken tail bone, then flush the chicken with cold water inside and out - then pat dry.
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2
Heat the salt and peppercorns in a dry skillet over a medium-low heat, stirring constantly, until salt turns off white and peppercorns are very fragrant, about 3 minutes.
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3
Grind the hot mixture to a powder in a food processor or mortar, then sieve to remove peppercorn husks.
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4
Rub pepper-salt, ginger, and orange peel over the outside and inside of the chicken.
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5
Put the chicken, breast-side up in a heat-proof pie plate, and cover with plastic film.
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6
Set aside for 24 hours at room temperature or up to 48 hours in the refrigerator.
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7
Drain the marinating juices.
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8
Smash the scallion lengths and ginger coins to release the juices, then array on top of the chicken and in the cavity.
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9
Steam for 30 minutes over medium-high heat.
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10
Let the chicken rest in the steamer an additional 5 minutes before removing the lid.
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11
Drain the steaming juices.
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12
Remove the scallion and ginger.
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13
Line an old wok and lid with super heavy-duty tin foil.
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14
Combine the tea, sugar, rice, peppercorns, anise, cassia bark and dried orange peel, and scatter in the bottom of the lined wok.
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15
Place the chicken breast side up on the oiled smoking rack in the wok set above spices.
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16
Turn heat to high, wait until smoke sends up several thick plumes, then cover wok and crimp foil shut to contain the smoke.
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17
Smoke the chicken over medium-high heat, for 12 minutes, then turn off the heat and let the chicken rest in the sealed wok for 7 minutes.
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18
Remove the bird, brush with sesame oil, then chop into pieces with a thick-bladed cleaver designed to cut through bones.
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19
Garnish the smoked chicken with Hunan Red Onion Pickles.
