This recipe sounds great and I am anxious to try it. Has anyone tea-smoked their chicken before, and how were the results?
1 2-2 1/2 pound chicken
1/2 cup china black tea leaves
2 tablespoons brown sugar, packed
2 tablespoons rice wine
1 tablespoon fresh ginger root peeled and minced
2 teaspoons salt
1 1/2 teaspoons Szechwan peppercorns, crushed
Combine wine, salt and peppercorns in a large bowl. Cut scallions into 2 inch long pieces and flatten with the side of a cleaver. Add scallions and gingerroot to bowl. Place chicken in bowl and rub the mixture all over the chicken inside and out. Let stand in refrigerator overnight. Prepare smoker. Remove chicken from marinade, placing scallions and ginger root inside. When the smoker is up to temperature (about 200 degrees) place chicken inside and place 1/4 of the tea leaves on the embers. Let smoke. Add tea leave 1/4 at a time every hour. Remove chicken from the smoker when a thermometer in the thickest part of the chicken breast reads 170 degrees. Brush the surface of the chicken with sesame oil cut into serving pieces and serve.