Tea And Cassia Bark Smoked Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: TEA AND CASSIA BARK SMOKED CHICKEN
Categories: Poultry, Chinese, Masterchefs, Frisco, Cm
Yield: 4 servings

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
1/4 c Leaves, tea, black, lichee
1/3 c Sugar, brown, packed
1/3 c Rice, raw
3 ea Star anise, whole
1/8 c Bark, cassia
7 sl Peel, orange **
1 1/2 ts Oil, sesame

--------------------------GARNISH--------------------------
1/2 lb Onion, red, firm
6 1/2 tb Vinegar, rice, unseasoned
3 1/2 tb Sugar
1/8 ts Chili, red, flakes, dry
1/8 ts Peppercorns, Szechuan,
3 ea Garlic, cloves, minced
1 x Ma-La Cucumber Fans ***

** Remove the peel from fresh oranges, slice into
finger lengths, and allow to dry on a counter until
curled.

*** See recipe for Ma-La Cucumber Fans.

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.

Heat the salt and peppercorns in a dry skillet
over a medium-low heat, stirring constantly, until
salt turns off white and peppercorns are very
fragrant, about 3 minutes.

Grind the hot mixture to a powder in a food
processor or mortar, then sieve to remove peppercorn
husks. Rub pepper-salt, ginger, and orange peel over
the outside and inside of the chicken. Put the
chicken, breast-side up in a heat-proof pie plate, and
cover with plastic film. Set aside for 24 hours at
room temperature or up to 48 hours in the refrigerator.

Drain the marinating juices. Smash the scallion
lengths and ginger coins to release the juices, then
array on top of the chicken and in the cavity. Steam
for 30 minutes over medium-high heat.

Let the chicken rest in the steamer an additional
5 minutes before removing the lid. Drain the steaming
juices. (These can be strained, chilled, and used to
make sauces and season soups and stir-frys.) Remove
the scallion and ginger.

Line an old wok and lid with super heavy-duty tin
foil. Combine the tea, sugar, rice, peppercorns,
anise, cassia bark and dried orange peel, and scatter
in the bottom of the lined wok. Place the chicken
breast side up on the oiled smoking rack in the wok
set above spices. Turn heat to high, wait until smoke
sends up several thick plumes, then cover wok and
crimp foil shut to contain the smoke.

Smoke the chicken over medium-high heat, for 12
minutes, then turn off the heat and let the chicken
rest in the sealed wok for 7 minutes.

Remove the bird, brush with sesame oil, then chop
into pieces with a thick-bladed cleaver designed to
cut through bones. Garnish the smoked chicken with
Hunan Red Onion Pickles. Use Ma-La Cucumber Fans as a
side dish.

Garnish:
========

Remove the tips and the peels of your onions. Cut
evenly into rings 3/8-inch thick. Separate the rings,
removing any loose inner membranes.

Combine the vinegar, 3 tablespoons of sugar,
chili, peppercorns, and garlic in a heavy,
non-aluminum saucepan. Stir over moderate heat to
dissolve sugar, then simmer for three minutes. Taste
and adjust if needed with remaining sugar to balance
sweet, tart, and spicy flavors.

Add onion rings, then toss with chopsticks until
onion wilts and liquid regains simmer, three to four
minutes. Scrape mixture into a shallow bowl and
refrigerate.

Before serving, remove any loose onion membranes
and most of the peppercorns.

Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Barbara Tropp, China Moon, San Francisco,
CA

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