Asian five-herb smoked chicken

Ingredients for 2 servings:

• 1 chicken
• 60 ml soy sauce
• 1 tbsp ginger, grated
• 2 mandarin or tangerine peel, dried
• 1 anise (star anise)
• ¼ tsp herbs (five-herb seasoning mix)
• 50 g brown sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 45 minutes

Clean the chicken, removing any excess fat and giblets. Place the chicken in a large bowl with soy sauce and ginger. Cover and marinate in the refrigerator for about 10 hours, turning occasionally. Place a round steamer rack in the wok and fill with water up to this level. Place the chicken on the rack and bring the water to a boil. Cover tightly, reduce heat, and steam for 15 minutes. Then turn off the heat and let stand, covered, for another 15 minutes. Place the chicken in a bowl. Wash out the wok and line it with 3-4 pieces of aluminum foil. Crush the dried zest and star anise in a mortar until breadcrumbs are large. Add the five-herb spice and sugar, then spread it over the foil. Return the steamer rack to the wok and place the chicken on top. Heat to medium heat and cover tightly as soon as the spice mixture begins to smoke. Then reduce the heat and smoke for 20 minutes. Check for doneness by inserting a skewer into the thigh. If the juices run clear, the chicken is cooked. Then remove the chicken and carve it up. Tip: The chicken can be prepared the day before and served cold.