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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