Chinese Tea Smoked Chicken
Most Chinese cooks I have heard of use duck instead, adding the extra steps of steaming, which removes the fat and does the cooking; and deep frying, which makes the skin crisp. But in using a chicken the process is simplified with the grill doing the smoking and cooking both, with the most rave-inducing results ensuing.
We generally cook it for a party, cutting the final product into finger food, or if there is just a few of us we'll save the dark meat for stir-fry to go on top of a pancake of fresh, cooked egg noodles, fried to a crisp on both sides.
The extra step of hanging it to dry seems a bit much then believe me it makes that much difference in the texture of the skin, goferit!
Put the marinade ingredients (ginger through rice wine), into a bowl and combine well. Add the chicken and rub inside and out with the marinade, cover and let sit anywhere from 4 hours to 4 days, turning every once in a while (10 min. or 6 hrs., all depending on total length of marination; something else for you to decide is whether to do this marinating process in, or out of the refridgerator).
When you deem it ready, drain the chicken, scraping all the bits off the outside and most from the inside, and hang it up by the wings in front of a fan for 1 1/2-2 hrs, or in a drafty spot for 2 1/2-3 hours (or just drain, scrape and forget this step). I will add, the longer it hangs the better the skin.
At the end of the drying time, light the grill with an indirect fire. When coals are ready, place chicken directly on grate (no pan), distribute spices quickly, but evenly, put on lid and close the vents for 10-15 minutes. Open vents after that time, and continue cooking another 35-40 minutes, or until done. Remove to a plate, brush with the sesame oil, let cool and watch it dissapear.