Tea Smoked Chicken

Directions

1. 1
   Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes.
2. 2
   Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine.
3. 3
   Rub seasoned salt all over the chicken thighs.
4. 4
   Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
5. 5
   Bring the chicken to room temperature about 30 minutes before cooking.
6. 6
   Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil.
7. 7
   Mix the rice, tea and brown sugar together and mound on the foil.
8. 8
   Set a steamer on top, and evenly space the chicken on the rack.
9. 9
   Cover and cook over high heat.
10. 10
    Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
11. 11
    While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan.
12. 12
    Bring to boil over high heat, remove from heat and steep for 5 minutes.
13. 13
    Brush over cooked chicken.
14. 14
    To serve: Dice the chicken into very small pieces.
15. 15
    Toss with the scallions and peanuts in a medium bowl.
16. 16
    Cut the lettuce leaves into 40 squares or triangular scoops.
17. 17
    Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken.
18. 18
    Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken.
19. 19
    Serve.
20. 20
    Cook's Note: Dark soy sauce is thicker and lightly sweeter tasting than other soys.
21. 21
    It adds a depth of flavor that is great with the chicken.
22. 22
    It can be found in Asian markets or supermarkets with a good Asian section.