Ingredients:
| No. 15 whole chicken |
| 6 cups of water |
| 6 cups of iced water |
| 1 teaspoon of salt |
| 100g of sugar |
| 1 tablespoon of tea leaves |
| 2 teaspoons of sesame oil |
| 4 teaspoons of cooking oil |
| 1/2 cup of warm water |
| 1 lemon thinly sliced. In a large saucepan add the six cups of water and bring to the boil. Add the chicken and boil for 20 minutes or until the chicken is cooked. Remove the chicken and soak in the ice water for about 10 minutes. Remove the chicken and let dry on a cooling rack. In a well ventilated room prepare a wok or large pot for the smoking by putting three sheets of aluminum foil at the bottom. Spread the sugar and tea leaves on top of the foil and add a greased cake rack. Heat the wok to high. Mix the salt with 1/2 a cup of warm water and brush the chicken then rub in the cooking oil into the skin and cover with sliced lemon. Place the chicken on the rack and put a lid on the wok and continue to cook for about 5 minutes until the sugar and tea leaves burn. When there is thick smoke escaping from the pot the chicken is ready. Remove from the wok and lightly brush with sesame oil while hot to form a sticky glaze. Serve hot or cold. |
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