烟熏口水鸡 Smoked Chicken

鸡处理干净后在鸡腹内涂抹1汤匙盐，另外在鸡身也涂抹 1汤匙盐，腌4小时后，以大火蒸35分钟，鸡汁留下，备用。 Clean chicken and marinate its abdomen with 1 tbsp salt; use another 1 tbsp salt to marinate whole chicken, leave for 4 hours before steam it for 35 minutes; keep the gravy.

将锡纸铺在锅上，放上糖，上面放蒸架，然后将 腌好的鸡摆上，盖上锅盖，大火焗3分钟。 Place aluminium foil on wok, top with tea leaves, rice grains and sugar; put a rack on top of foil; and then place the marinated chicken on rack. Cover lid and steam in high heat for 3 minutes.

将鸡从锅内取出，斩件，然后淋上蒸鸡时剩余的鸡汁即 可。 Remove chicken from wok, chop in to pieces, pour chicken gravy over and serve