Hsuyn Gi

Ingredients
water
 * No. 15 whole Chicken
 * Enough cold water to immerse Chicken
 * Similar quantity of iced water
 * 250 mL salt water ( ¾ teaspoon per 250 mL water)
 * 100 g raw Sugar
 * 1 tablespoon Oolong tea leaves
 * sunflower oil, for cooking
 * 1 dessertspoon sesame oil, to glaze Chicken
 * ½ teaspoon salt

Directions

 * 1) Put Chicken in cold water and bring to the boil. Boil for about 20 minutes. Check if cooked by inserting a chopstick or metal skewer into the bird. If clear liquid runs out, it is cooked. Remove Chicken from water.
 * 2) Then soak the Chicken in ice water for 10 minutes (Tip – This makes the Chicken flesh tighter and creates a nicer texture.)
 * 3) Remove Chicken and dry in the air for a few minutes.
 * 4) Prepare a pot or a wok for smoking by putting two sheets of aluminium foil at the bottom of the pot or wok.
 * 5) Spread Sugar and tea leaves over the foil, then put in a cake rack. (Tip – brush sunflower oil on the rack.)
 * 6) Heat the wok or pot to a high heat.
 * 7) Brush the dried Chicken with salt water, then put it on the cake rack and cover the wok or pot with the lid. Cook on maximum heat for 5-6 minutes so that the Sugar and tea leaves burn to provide smoke. When the smoke can be seen escaping from the lid, the Chicken is ready.
 * 8) Place Chicken on a serving platter and brush with sesame oil to give it a glaze.
 * 9) Leave until Chicken is cold and then slice to serve.