Black Tea Smoked Chicken

Directions

Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes.

Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine.

Rub seasoned salt all over the chicken thighs.

Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Bring the chicken to room temperature about 30 minutes before cooking.

Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil.

Mix the rice, tea and brown sugar together and mound on the foil.

Set a steamer on top, and evenly space the chicken on the rack.

Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.

While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan.

Bring to boil over high heat, remove from heat and steep for 5 minutes.

Brush over cooked chicken.

Dice the chicken into very small pieces.

Toss with the scallions and peanuts in a medium bowl.

Cut the lettuce leaves into 40 squares or triangular scoops.

Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken.

Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken.

Serve.