INGREDIENTS

INSTRUCTIONS

Put the chicken into a gallon-size zip-top food-storage bag. Combine
the soy sauce, sherry and honey, whisking to blend. Stir in the  ginger
and garlic. Pour over the chicken, close the bag and place in  a bowl.
Refrigerate overnight. To smoke the chicken: Combine the  brown sugar
and tea leaves. Line a wok or wide, heavy pot with  heavy-duty aluminum
foil, leaving hems of at least 3 inches. Spread  the smoking mixture in
the bottom of the pan. (It would be best to  use an old pot that could
be used just for this purpose. Or use an  old metal baking or roasting
pan and put across 2 burners.) Remove  the chicken from the marinade;
discard the marinade. Then place  chicken on a rack that will fit over
the pan. Set the rack in place  and turn the heat to medium-high. Wait
for the mixture to begin  smoking and cover with foil, crimping the
bottom hems with the top  piece of foil so the pan is tightly sealed.
Reduce heat to medium and  smoke the chicken about 45 minutes, or until
cooked through. (If you  need to have more than 1 layer of chicken,
rotate pieces about  half-way through the cooking time.)  Adapted from
"The Tea Book" by Sara Perry. These recipes were  developed or tested
by CeCe Sullivan of The Seattle Times food staff  and were evaluated by
staff members. Copyright 1997 The Seattle Times  Company.  Recipe by:
Seattle Times 4/2/97 Posted to MC-Recipe Digest V1 #581 by  Rooby
<MsRooby@sprintmail.com> on Apr 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 242
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 724.2mg
Potassium: 119.5mg
Carbohydrates: 60.5g
Fiber: <1g
Sugar: 58g
Protein: 1.2g