Click to check on tea leaf. The word "smoked" already very challenging when you don't have such particular tooling. After scrolling through some Chinese site, finally, I came to my final decision. And here's what I did. Please read on for more.
1 whole free range chicken (round 1.3kg)
1 TB salt
2 tspn sichuan pepper
Toast 1 tablespoon salt together with 2 tspn of sichuan pepper till fragrant then leave cool.
Pound to break the peppers and marinade salt & sichuan pepper to the chicken, leave over night.
The next morning leave chicken to cool at room temperature then steam for 20 minutes over high heat.
Once its done, leave to cool.
1/2 cup rice
1/2 cup brown sugar + 1 TB sugar
1/2 cup dried tea leaves
1 TB salt
2 large aluminium sheet
Bind 2 sheet of aluminium to form one large sheet then fold into half. Sealed one side of the sheet.
Now, spread rice, sugar, salt & tea leave over the bottom of the sheet as shown in picture.
Next, baked the parcel over preheated oven at 210'C for 20-30 minutes.
Once its done, transfer chicken to a serving plate and serve.
The chicken should look very moist at this stage but I prefer crispy skin, so what I did is to bake the chicken for another 15 minutes at 220'C, with an open sheet.