Tea and Cassia Bark Smoked Chicken
4 lb Chicken, fresh killed 2 1/2 tb Salt, kosher 2 tb Peppercorns, Szechuan, 1/2 ts Ginger, minced 2 ts Zest, orange, minced 2 md Scallions, 3" lengths 4 sl Ginger, 1/8" thick
Ingredients
- 4lbchicken, fresh (not frozen)
- 21/2 tb salt, kosher
- 2tb peppercorns, szechuan,
- 1/2ts ginger, minced
- 2ts zest, orange, minced
- 2md scallions, 3" lengths
- 4sl ginger, 1/8" thick
- 1/4c leaves, tea, black, lichee
Directions
- 1
4 lb Chicken, fresh killed 2 1/2 tb Salt, kosher 2 tb Peppercorns, Szechuan, 1/2 ts Ginger, minced 2 ts Zest, orange, minced 2 md Scallions,
- 2
See recipe for Ma-La Cucumber Fans
- 3
Remove the kidneys nestled to either side of the chicken tail bone, then flush the chicken with cold water inside and out - then pat dry
- 4
Heat the salt and peppercorns in a dry skillet over a medium-low heat, stirring constantly, until salt turns off white and peppercorns are v
- 5
Grind the hot mixture to a powder in a food processor or mortar, then sieve to remove peppercorn husks
- 6
Rub pepper-salt, ginger, and orange peel over the outside and inside of the chicken
- 7
Put the chicken, breast-side up in a heat-proof pie plate, and cover with plastic film
- 8
Set aside for 24 hours at room temperature or up to 48 hours in the refrigerator