Smoke chicken

1. Marinate chicken drumsticks with salt, brown sugar, grounded Sichuan pepper and liqueur for a day.

2. In a big pot half filled with water, add couple spoonfuls of soya sauce, 4 star anis, 2 cloves, ginger slices, a few cloves of garlic, small handful of Sichuan peppers, brown sugar and chili, simmer for 15 minutes.

3. Poach drumsticks in the broth at low heat until just cooked, around 15 to 20 minutes.

4. Let the drumsticks skin dry off for around an hour. Reduce poaching liquid to about 2 cups and adjust seasonings to taste.

5. In a barbeque stove, smoke the dried drumsticks with hickory wood or tealeaves, until skin is browned and have a mild smoky flavor.

6. Cut into pieces and serve with the sauce.