4 lb Chicken, fresh killed

  2 1/2 tb Salt, kosher

      2 tb Peppercorns, Szechuan,

    1/2 ts Ginger, minced

      2 ts Zest, orange, minced

      2 md Scallions, 3" lengths

      4 sl Ginger, 1/8" thick

    1/4 c  Leaves, tea, black, lichee

    1/3 c  Sugar, brown, packed

    1/3 c  Rice, raw

      3 ea Star anise, whole

    1/8 c  Bark, cassia

      7 sl Peel, orange **

  1 1/2 ts Oil, sesame

----------------------------------GARNISH----------------------------------
    1/2 lb Onion, red, firm

  6 1/2 tb Vinegar, rice, unseasoned

  3 1/2 tb Sugar

    1/8 ts Chili, red, flakes, dry

    1/8 ts Peppercorns, Szechuan,

      3 ea Garlic, cloves, minced

      1 x  Ma-La Cucumber Fans ***

       ** Remove the peel from fresh oranges, slice into finger lengths, and
  allow to dry on a counter until curled.
       *** See recipe for Ma-La Cucumber Fans.
       Remove the kidneys nestled to either side of the chicken tail
  bone, then flush the chicken with cold water inside and out - then pat
  dry.
       Heat the salt and peppercorns in a dry skillet over a medium-low
  heat, stirring constantly, until salt turns off white and peppercorns
  are very fragrant, about 3 minutes.
       Grind the hot mixture to a powder in a food processor or mortar, then
  sieve to remove peppercorn husks.  Rub pepper-salt, ginger, and orange
  peel over the outside and inside of the chicken. Put the chicken,
  breast-side up in a heat-proof pie plate, and cover with plastic film.
  Set aside for 24 hours at room temperature or up to 48 hours in the
  refrigerator.
       Drain the marinating juices. Smash the scallion lengths and ginger
  coins to release the juices, then array on top of the chicken and in the
  cavity.  Steam for 30 minutes over medium-high heat.
       Let the chicken rest in the steamer an additional 5 minutes
  before removing the lid.  Drain the steaming juices.  (These can be
  strained, chilled, and used to make sauces and season soups and
  stir-frys.)  Remove the scallion and ginger.
       Line an old wok and lid with super heavy-duty tin foil. Combine the
  tea, sugar, rice, peppercorns, anise, cassia bark and dried orange peel,
  and scatter in the bottom of the lined wok.  Place the chicken breast side
  up on the oiled smoking rack in the wok set above spices.  Turn heat to
  high, wait until smoke sends up several thick plumes, then cover wok and
  crimp foil shut to contain the smoke.
       Smoke the chicken over medium-high heat, for 12 minutes, then
  turn off the heat and let the chicken rest in the sealed wok for 7
  minutes.
       Remove the bird, brush with sesame oil, then chop into pieces
  with a thick-bladed cleaver designed to cut through bones.  Garnish
  the smoked chicken with Hunan Red Onion Pickles.  Use Ma-La Cucumber
  Fans as a side dish.
  Garnish:
  ========
       Remove the tips and the peels of your onions. Cut evenly into rings
  3/8-inch thick.  Separate the rings, removing any loose inner membranes.

       Combine the vinegar, 3 tablespoons of sugar, chili, peppercorns,
  and garlic in a heavy, non-aluminum saucepan.  Stir over moderate heat
  to dissolve sugar, then simmer for three minutes. Taste and adjust if
  needed with remaining sugar to balance sweet, tart, and spicy flavors.
       Add onion rings, then toss with chopsticks until onion wilts and
  liquid regains simmer, three to four minutes.  Scrape mixture into a
  shallow bowl and refrigerate.
       Before serving, remove any loose onion membranes and most of the
  peppercorns.
       Source: Great Chefs of San Francisco, Avon Books, 1984
       Chef:   Barbara Tropp, China Moon, San Francisco, CA