INGREDIENTS

INSTRUCTIONS

Wash the chicken and pat dry inside and out with paper towels. Combine
Szechwan peppercorns, salt, and five-spice powder in a small bowl. Rub the
seasonings into the outside and inside cavity of the bird. Place the
chicken in a large bowl, cover, and refrigerate 8 hours or overnight. Fill
the lower part of a steamer with enough water to come within an inch of the
cooking rack. Bring the water to a rolling boil, place the chicken on the
rack, and cover the steamer. Steam the chicken for 45 minutes, keeping the
water at a boil and replenishing it as it boils away. Line a large wok or a
heavy Dutch oven with tight-fitting lid with heavy-duty aluminum foil.
Combine the smoking mixture ingredients and spread over the foil in the
bottom of the pot. Turn the heat under the pot to high and place a rack
about 3 inches above the smoking mixture so that the chicken does not touch
it. Place the chicken on the rack, breast side up. Line the inside of the
lid with more foil, leaving an excess of 3 inches around the lid. Cover the
pot tightly and crimp the foil down so the lid fits securely and smoke
doesn't escape. After you detect smoke, smoke the chicken for 20 to 25
minutes. Turn off the heat and let the smoke subside, about 5 minutes. The
chicken should be a rich, golden brown on the outside. Lift out the smoked
chicken and transfer to a cutting board. Immediately brush the sesame oil
lightly over the outside. Allow chicken to cool, about 10 minutes. To
serve, cut off the wings and legs. Divide the body of the chicken in half
lengthwise by cutting through the breast and backbone. Lay the halves flat
on the cutting board, skin-side up, and use a cleaver to chop through each
half, bones and all, into 3 to 4 equal pieces. Chop the wings and legs into
pieces as well. Arrange the chicken pieces on a large platter, and garnish
with the scallion brushes. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B14 broadcast 01-28-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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