Tea-Smoked Roast Chickens

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2 quarts water

6 garlic cloves, smashed

5 dried red chiles

4 star anise pods

3 tablespoons honey

One 2-inch piece of fresh ginger, peeled and thinly sliced

Zest of 1 small orange or tangerine, removed in strips with a vegetable peeler

One 1-inch piece of cinnamon stick

1 cup soy sauce

1 small yellow onion, quartered

1 tablespoon sugar

Two 3 1/2-pound chickens, wing tips removed

1/2 cup jasmine rice

1/4 cup plus 2 tablespoons sugar

1/4 cup plus 2 tablespoons loose black tea

6 star anise pods, broken into pieces

4 dried red chiles, broken into pieces

Vegetable oil, for rubbing

1 teaspoon Sichuan peppercorns, crushed


6 scallions, white and pale green parts only, minced

3 tablespoons finely grated fresh ginger

1/4 cup vegetable oil

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