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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 t black peppercorns |
1/2 teaspoons salt |
1 1/10 pound chicken breast |
2 tablespoons dark brown sugar |
11 tea bags |
2 t sesame oil for brushing chicken |
Directions:
1. In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
2. Pat chicken dry and rub with peppercorn mixture.
3. Transfer chicken to a steamer and steam over boiling water, covered, until chicken is just cooked through.
4. While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
5. Arrange a metal rack about 2 inches above tea mixture and transfer chicken to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes.
6. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
7. Transfer chicken to a cutting board and brush lightly with oil.
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