Tea Smoked Chicken

For the dry rub

• 1/2 tsp Sichuan peppercorns

• 4 star anise

• 1 Tbsp sesame seeds

• 1 Tbsp fennel seeds

• 1 tsp salt

• 1 medium size chicken

• Green stalks of 1 spring onion, cut in half

• 1 thumb-sized ginger, sliced

Basting sauce

• 1 tsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp oyster sauce

• 1 Tbsp honey

• Sesame oil

To smoke the chicken

• 1 tbsp loose tea leaves (Jasmine preferably)

• 2 tbsp brown sugar or white sugar

• 4 tbsp jasmine rice

Dipping sauce (optional)

• 1 tsp minced ginger

• 2 tbsp light soy sauce

• 2 tbsp black rice vinegar

Make the dry rub by putting the star anise, Sichuan pepper, sesame seeds and fennel seeds into a pan. Toast over a low heat until the sesame seeds are golden brown. Transfer everything to a pestle and mortar and grind it to a fine powder. Add a good pinch of salt and then dust it all over the chicken and rub it in. Now add the brushing sauce and leave the chicken to marinate for a few hours or overnight if possible.

Once the chicken has marinated, put the scallions and ginger into a bowl and place the chicken on top. Place a heat-proof bowl in the wok and fill it and the wok with boiling water. Turn the gas up to a high heat. Now place the bowl of chicken over that heat-proof bowl, leaving space between the chicken and the wok edge to allow the steam to engulf the chicken. Put a lid on the wok and let the chicken steam for 25-30 mins.

Now set up the smoking ingredients. Create a tray from foil and place the brown sugar, tea leaves, and rice on top. Mix well and set aside. After 25-30 mins remove your chicken from the steaming set-up and drain the juices into a bowl(we will use it later to baste the chicken). Clean and dry your wok for the smoking. Place your foil tray into the wok and place a wok ring over it. Now wack that up to a high heat and allow it to start smoking. Now you can place your bowl of chicken onto the wok ring and cover it with a lid. Smoke for 6-8 minutes. Once the chicken is smoked, brush some sesame oil and the juices from the chicken over the top. Serve with the dipping sauce