INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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.)
3. 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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