Tea Smoked Chicken

1/2 cup white rice

1/2 cup brown sugar, light or dark

1/2 cup lapsang souchong tea leaves

2-inch knob fresh ginger, coarsely chopped

2-3 pieces star anise (to taste)

1 teaspoon Szechwan peppercorns, crushed

1 teaspoon five-spice powder (or more to taste)

3-41/2-pound roasting chicken, rinsed and dried

1 onion, cut in pieces

1 lemon, cut in pieces

Vegetable oil

Line the bottom of a wok with two or three layers of heavy duty aluminum foil, allowing about 2 to 3 inches overlap over the sides. Into the wok put the rice, sugar, tea leaves, ginger, star anise, peppercorns and five-spice powder. On top of this lay several water-soaked wooden chopsticks as a platform.

In the chicken, place the onion and lemon pieces. Drizzle bird with oil and rub into skin. Place on chopstick platform.

Tent a double layer of heavy-duty foil over the bird. Pinch and seal, making sure there is at least an inch or more room between bird and foil. Place wok on its saddle over large stovetop burner turned to high. Cook about 25-30 minutes. Little if any smoke should escape if foil is properly sealed. Bottom of wok will turn red-yellow hot during cooking. Turn off heat and allow to sit 5-10 minutes; uncover. Chicken will be fragrant and have a dark reddish-brown color. Remove and chop into bone-in serving pieces. Serve with dipping sauces.

Serves four.

Cook's note: I recommend buying the cheapest, all-metal wok, dedicated only to this recipe because it will be very difficult to clean. You can also make this with duck or turkey breast.