14" wok or larger (not electric) with a high domed lid
Round rack about 9" diameter
3 lb. broiler-fryer chicken
1 tsp. salt
1 tbsp. Szechwan peppercorns, optional
2 tbsp. dry sherry
1/4 c. raw rice
1/4 c. packed brown sugar
1/4 c. black tea leaves
2 tbsp. coarsely chopped thin orange peel

Rinse chicken inside and out, then pat dry.
In a small frying pan over medium- low heat, cook salt and peppercorns shaking pan often until salt begins to brown and peppercorns become fragrant, about 10 minutes. Cool; coarsely grind peppercorns with a mortar and pestle or crush with a rolling pin.
Combine mixture with the sherry and rub inside and outside of the chicken with it. (I simply rub the chicken with the sherry and shake coarse-ground pepper over it.)

Line the wok with the heavy-duty foil; add rice, brown sugar, tea leaves and orange rind. Stir to mix.

Put a round cake or steamer rack in the bottom of the wok so that it is at least an inch above rice mixture and set chicken on rack; place over high heat. When mixture begins to smoke, cover pan tightly and smoke 5 minutes. Then reduce heat to medium and continue to smoke (do not open lid) for 15 minutes. Turn off heat and leave lid on about 15 minutes, until smoke subsides. Remove chicken, cover and chill; up to 1 day if made ahead. Discard rice mixture.

To roast, place chicken breast side down on a rack in a roasting pan and bake in a 400 degree oven for 45 minutes. Turn chicken over, return to oven and bake about 45 minutes more or until meat is no longer pink when slashed near the bone. Makes about 8 servings if part of a multi-course Chinese meal, or 3 or 4 main dish servings.