Tea-Smoked Chicken

1. 1

   In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes.

2. 2

   Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind.

3. 3

   In a small bowl stir together peppercorns and salt.

4. 4

   Pat chicken dry and rub inside and out with peppercorn mixture.

5. 5

   Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.

6. 6

   While chicken is steaming, line bottom and lid of a wok with heavy-duty foil.

7. 7

   In wok stir together loose tea and brown sugar until combined well.

8. 8

   Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok.

9. 9

   Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes.

10. 10

    Turn chicken over and smoke, covered, 6 minutes more.

11. 11

    Remove wok from heat and let chicken stand, covered, 15 minutes.

12. 12

    Transfer chicken to a cutting board and brush lightly with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.