Ingredients
5000 g (about 11 lbs) of prepared braising liquid, 1 hen (about 1500 g / 3.3 lbs).
Seasonings
15 g fine salt, 10 g each of scallion sections and ginger pieces, 5 g Sichuan peppercorns, and sesame oil to taste.
Instructions
1. After initial preparation of the hen, make an incision under the wing to remove the innards, make another opening at the back of the neck to remove the crop, rinse thoroughly, and place in a bowl.
2. Lightly crush the ginger and scallion pieces, then place them on the chicken. Sprinkle half of the Sichuan peppercorns and salt mixture over the chicken, and stuff the remaining half into the cavity through the opening. Marinate for 1 hour, then place the chicken in a pot of seasoned broth. Bring the broth to a boil, then reduce to high heat, cover, and braise for 25 minutes. Remove the chicken and let it cool. Smoke it using the same method as for "smoked yellow croaker" (without lining the smoker with scallion leaves). Once smoked, let it cool completely and evenly brush with sesame oil. This dish features crispy skin, tender meat, and a light, aromatic flavor.