Smoked Corn Chicken

1 tablespoon Szechuan pepperCorns
1 Teaspoon five-spIce powder
2 tablespoons kosher Salt
1 pound boneless skinless Chicken thighs
1/4 cup white rIce
3 tablespoon Chinese black Tea
2 tablespoons brown Sugar
1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry
2 tablespoons Soy sauce, preferably dark (See Cook's Note)
1 tablespoon peeled and minced fresh Ginger
2 Teaspoons toasted sesame Oil
5 scallions (white and green), thinly slIced
1/4 cup chopped Peanuts
1/2 head Iceberg Lettuce
Sriracha sauce or other Asian chili sauce, to taste
JuIce of 1/2 Lime (I usually use a couple of key Limes)

METHOD:

Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.

Bring the chicken to room temperature about 30 minutes before cooking.

Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.

While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.

To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.