Smoked foods have a special flavor of their own, and smoking can be used to enhance flavors of meats and fish. Smoked Chicken is a delicious dish, but requires patience to prepare.
In a pan, stir fry 1 1/2 T each of pepper (xanthoxylon) and salt until golden; let cool, and spread around and inside one whole chicken. Let stand 1/2 day.
Cook chicken for five minutes in soup stock. Remove and let stand until the meat is dry and the water has evaporated. Then put the chicken on a smoking rack. In a pan placed beneath the rack, put 1/2 C each of rice (or flour), sugar, leafy green vegetable, and some ginger and green onions. Use a low flame under the pan until the chicken begins to smoke. Cover and continue to smoke for 1/2 hour until the skin is a golden brown (Turn the chicken after 15 min.).
Coat the chicken with oil, cut into slices, and serve.
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