Ingredients

Serves 4

　　1 tablespoon Sichuan peppercorns

　　2 1/2 teaspoons coarse salt

　　a 3- to 3 1/2-pound chicken

　　1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags

　　2 tablespoons packed dark brown sugar

　　Asian sesame oil for brushing chicken

　　

Step 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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Transfer chicken to a cutting board and brush lightly with oil.