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1
Wash the chicken and pat dry inside and out with paper towels.
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2
Combine Szechwan peppercorns, salt, and fivespice powder in a small bowl.
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3
Rub the seasonings into the outside and inside cavity of the bird.
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4
Place the chicken in a large bowl, cover, and refrigerate 8 hours or overnight.
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5
Fill the lower part of a steamer with enough water to come within an inch of the cooking rack.
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6
Bring the water to a rolling boil, place the chicken on the rack, and cover the steamer.
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7
Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away.
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8
Line a large wok or a heavy Dutch oven with tightfitting lid with heavyduty aluminum foil.
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9
Combine the smoking mixture ingredients and spread over the foil in the bottom of the pot.
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10
Turn the heat under the pot to high and place a rack about 3 inches above the smoking mixture so that the chicken does not touch it.
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11
Place the chicken on the rack, breast side up.
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12
Line the inside of the lid with more foil, leaving an excess of 3 inches around the lid.
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13
Cover the pot tightly and crimp the foil down so the lid fits securely and smoke doesn't escape.
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14
After you detect smoke, smoke the chicken for 20 to 25 minutes.
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15
Turn off the heat and let the smoke subside, about 5 minutes.
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16
The chicken should be a rich, golden brown on the outside.
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17
Lift out the smoked chicken and transfer to a cutting board.
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18
Immediately brush the sesame oil lightly over the outside.
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19
Allow chicken to cool, about 10 minutes.
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20
To serve, cut off the wings and legs.
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21
Divide the body of the chicken in half lengthwise by cutting through the breast and backbone.
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22
Lay the halves flat on the cutting board, skinside up, and use a cleaver to chop through each half, bones and all, into 3 to 4 equal pieces.
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23
Chop the wings and legs into pieces as well.
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24
Arrange the chicken pieces on a large platter, and garnish with the scallion brushes.
