---------- 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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