INGREDIENTS

INSTRUCTIONS

Take a wok with a lid and a steaming rack and line it with tinfoil,
This is important or you will never get the wok clean.  Also line the
lid. Put in the bottom of the wok the sugar, the rice, the tea and  the
gin and mix. Turn on the fume extractor to full, close the door  to the
rest of the house, open any outside doors and windows and turn  off the
smoke alarm. Put the wok on a high heat until the mixture  begins to
caramalize and then smoke.  Put the steaming rack in the  wok and put
the chicken on it. (You can paint the chicken with  soy/honey/vinegar
mixed together if you like.) Cover with the lid  lined with tinfoil,
ensuring it is reasonably sealed. Turn the heat  down until just a
trickle of smoke escapes. Wait an hour. You may  have to turn the heat
up a bit, or stir the smoking mixture to ensure  a steady supply of
smoke.  Dish up the golden brown chicken. Wait  until wok is cold, then
remove the foil and char, and dispose of  carefully. Beware, the tarry
substance stains, and like most smoke  tars is probably full of
carcinogenic nasties. Still, the chicken  tastes fantastic. You can do
the same thing with game or with salmon.  JLANG@CITYSCAPE.CO.UK  (JACK
LANG)  REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 202
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 4.8mg
Potassium: 429.5mg
Carbohydrates: 75.3g
Fiber: 0g
Sugar: 49.9g
Protein: 0g