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1
Rinse chicken inside and out, then pat dry.
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2
In a small frying pan over medium- low heat, cook salt and peppercorns shaking pan often till salt begins to brown and peppercorns become fragrant, about 10 min.
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3
Cold; coarsely grind peppercorns with a morter and pestle or possibly crush with a rolling pin.
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4
Combine mix with the sherry and rub inside and outside of the chicken with it.
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5
(I simply rub the chicken with the sherry and shake coarse-grnd pepper over it.)
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6
Line the wok with the heavy-duty foil; add in rice, brown sugar, tea leaves and orange rind.
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7
Stir to mix.
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8
Put a round cake or possibly steamer rack in the bottom of the wok so which it is at least an inch above rice mix and set chicken on rack; place over high heat.
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9
When mix begins to smoke, cover pan tightly and smoke 5 min.
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10
Then reduce heat to medium and continue to smoke (don't open lid) for 15 min.
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11
Turn off heat and leave lid on about 15 min, till smoke subsides.
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12
Remove chicken, cover and chill; up to 1 day if made ahead.
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13
Throw away rice mix.
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14
To roast, place chicken breast side down on a rack in a roasting pan and bake in a 400 degree oven for 45 min.
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15
Turn chicken over, return to oven and bake about 45 min more or possibly till meat is no longer pink when slashed near the bone.
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16
Makes about 8 servings if part of a multi-course Chinese meal, or possibly 3 or possibly 4 main dish servings.
