Singaporean Smoked Spicy Chicken

1 large chicken    
1/2 teaspoon of salt    
2 teaspoons of white wine    
1 teaspoon of sesame oil  

Spicy sauce    
1 star aniseed    
1/2 teaspoon of crushed peppercorns    
1/2 teaspoons of cloves    
1 piece cinnamon stick    
1 cardamon    
1/4 dried tangerine peel    
5 cups water    
2 tbsp sugar  

Smoking ingredients    
1/2 cup Jasmine tea leaves    
1/2 cup  brown sugar    
1/2 cup cooked rice


Wash chicken and remove its legs. Rub chicken cavity and skin with salt and wine. Hang it for 40 minutes. 

Bring spicy sauce to the boil until 4 cups of water is left. Strain. Add light soy sauce and sugar. Bring to the boil again. Put chicken in spicy sauce. Simmer over low heat for 20 minutes. 

Cover wok with aluminum foil. Put in tea leaf, soft brown sugar and rice. Heat wok. Sit an iron rack in the  wok and place the chicken on the rack.

Cover with lid. Remove from heat when smoke emits from wok. Smoke for 5 minutes. 
Remove the  chicken and brush sesame oil on it and allow to cool. Chop up and serve.