INGREDIENTS

INSTRUCTIONS

* Remove the peel from fresh oranges, slice into finger lengths, and
allow to dry on a counter until curled.  *** See recipe for Ma-La
Cucumber Fans.  Remove the kidneys nestled to either side of the
chicken tail bone,  then flush the chicken with cold water inside and
out - then pat dry.  Heat the salt and peppercorns in a dry skillet
over a medium-low heat,  stirring constantly, until salt turns off
white and peppercorns are  very fragrant, about 3 minutes.  Grind the
hot mixture to a powder in a food processor or mortar, then  sieve to
remove peppercorn husks. Rub pepper-salt, ginger, and orange  peel over
the outside and inside of the chicken. Put the chicken,  breast-side up
in a heat-proof pie plate, and cover with plastic  film. Set aside for
24 hours at room temperature or up to 48 hours in  the refrigerator.
Drain the marinating juices. Smash the scallion lengths and ginger
coins to release the juices, then array on top of the chicken and in
the cavity. Steam for 30 minutes over medium-high heat.  Let the
chicken rest in the steamer an additional 5 minutes before  removing
the lid.  Drain the steaming juices. (These can be strained,  chilled,
and used to make sauces and season soups and stir-frys.)  Remove the
scallion and ginger.  Line an old wok and lid with super heavy-duty tin
foil. Combine the  tea, sugar, rice, peppercorns, anise, cassia bark
and dried orange  peel, and scatter in the bottom of the lined wok.
Place the chicken  breast side up on the oiled smoking rack in the wok
set above spices.  Turn heat to high, wait until smoke sends up several
thick plumes,  then cover wok and crimp foil shut to contain the smoke.
Smoke the chicken over medium-high heat, for 12 minutes, then turn  off
the heat and let the chicken rest in the sealed wok for 7 minutes.
Remove the bird, brush with sesame oil, then chop into pieces with a
thick-bladed cleaver designed to cut through bones. Garnish the smoked
chicken with Hunan Red Onion Pickles. Use Ma-La Cucumber Fans as a
side dish.  Garnish: ========  Remove the tips and the peels of your
onions. Cut evenly into rings  3/8-inch thick.  Separate the rings,
removing any loose inner  membranes.  Combine the vinegar, 3
tablespoons of sugar, chili, peppercorns, and  garlic in a heavy,
non-aluminum saucepan. Stir over moderate heat to  dissolve sugar, then
simmer for three minutes. Taste and adjust if  needed with remaining
sugar to balance sweet, tart, and spicy flavors.  Add onion rings, then
toss with chopsticks until onion wilts and  liquid regains simmer,
three to four minutes. Scrape mixture into a  shallow bowl and
refrigerate.  Before serving, remove any loose onion membranes and most
of the  peppercorns.  Source: Great Chefs of San Francisco, Avon Books,
1984 Chef:   Barbara  Tropp, China Moon, San Francisco, CA  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 427
Calories From Fat: 154
Total Fat: 17.6g
Cholesterol: 0mg
Sodium: 3745.4mg
Potassium: 154.9mg
Carbohydrates: 66.4g
Fiber: 2.3g
Sugar: 29g
Protein: 4.6g