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1
Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely.
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2
Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight.
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3
In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
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4
Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180u00b0, turning chicken once. Remove chicken; discard cooking liquid.
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5
Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up.
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6
Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown.
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7
Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.
