Ingredients:
- 1 tbsp sichuan peppercorns
- 1/4 cup loose lapsang souchong tea or tea removed from 11 tea bags
Directions:
- 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.
- Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
- 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.
- Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, 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. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
- Transfer chicken to a cutting board and brush lightly with oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14 Kcal (59 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1544.4mg | 64% | |
| Potassium | 0.3mg | 0% | |
| Total Carbs | 3.5g | 1% | |
| Sugars | 2.8g | 11% | |
| Calcium | 0.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 3.49 Kcal (15 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 385.56mg | 64% | |
| Potassium | 0.07mg | 0% | |
| Total Carbs | 0.87g | 1% | |
| Sugars | 0.7g | 11% | |
| Calcium | 0.2mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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