[Su Cai] Tea flavored smoked chicken

1. Ingredients: Half a rooster cub.

2. Ingredients: Salt, 30g Sichuan peppercorns, scallions, ginger

3. Smoked ingredients: rice, brown sugar, tea

4. Ingredients: 1 seasoning pack, plum wine.

5. Put Sichuan peppercorns and salt in a clay pot and stir fry until the salt turns yellow.

6. Crush with a rolling pin.

7. Chop scallions into fine powder.

Mix scallions, Sichuan peppercorns, and salt together to make scallions, peppers, and salt.

9. Wash and dry the chicken, then evenly spread the stir fried scallions, peppers, and salt to ensure that the surface of the chicken is covered with scallions, peppers, and salt.

10. Place the wiped chicken in a large fresh-keeping box, add crushed ginger and scallions, pour in plum wine, cover with a lid, put in the refrigerator, and marinate for more than 8 hours.

11. Put the chicken in a pot, add an appropriate amount of cold water, bring to a boil over high heat, remove the foam, reduce the heat, and stew until fully cooked.

12. Place a piece of tin foil in the wok, sprinkle rice, tea leaves, and brown sugar on top.

13. Place an iron grate, place the chicken (skin down) on top of the grate, cover the pot, smoke for 10 minutes, then turn off the heat and continue smoking with the lid on for 15 minutes.