Ingredients

• 1 tablespoon Sichuan peppercorns
• 2 1/2 teaspoons coarse salt
• a 3- to 3 1/2-pound chicken
• 1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
• 2 tablespoons packed dark brown sugar
• Asian sesame oil for brushing chicken

Instructions

1. In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
2. Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
3. While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
4. Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
5. Transfer chicken to a cutting board and brush lightly with oil.