Roasted Chicken Sauce

For Marinade, crush the peppercorns. Use a mortar and pestle or use a household hammer with peppercorns between a paper towel. Combine the peppercorns, sherry, soy sauce, granulated sugar, ginger, garlic, onion pieces and salt. Rub chicken inside and out with marinade. Cover and refrigerate a minimum of 8 hours--best overnight. Place chicken breast side up on a rack in a large stock pot. Pour in 2 inches water. Cover, bring to a boil, and steam until meat near the thigh is no longer pink, about 50 to 60 minutes. Let stand until cooled enough to handle. Lift chicken from rack and drain juices from cavity. Line a large wok and it's lid with foil. ( Do not use a electric wok with non stick finish). For smoking place tea leaves, brown sugar, rice, and tangerine, orange, lemon peel in bottom of foil lined wok. Mix well. Set rack on top of mixture in wok. Place Chicken breast side up on rack. Cover with foil lined lid. Cook over high heat for 2 1/2 -3 minutes. Turn off heat and leave covered 7 minutes. Repeat 3 more times. After final smoking, let stand, covered to allow smoke to subside, about 30-45 minutes. Do not uncover during this period, this is very important for two reasons, first the smoke is heavy and is needed to penetrate the bird, second is this smoke will set off your smoke alarm in your house. Discard smoking mixture. Slice chicken from the bones and arrange on serving plate. You may top with a store prepared Chinese plum sauce

grated orange peel

grated lemon peel

slices pared fresh ginger