1 (4 to 5 lb.) young fryer chicken
Water to cover
1 c. brown sugar
2 tbsp. tea leaves
2 tsp. salt
1 c. vegetable oil

Place chicken in a pot with enough water to cover. Bring to a boil, simmer for 30 minutes, then drain. Line bottom of a wok with heavy foil, put in brown sugar and tea leaves, then put the drained chicken on a rack in the wok. Cover tightly. On very high heat, burn the sugar and tea leaves and smoke the chicken 10 minutes or so, depending upon color desired. Remove chicken, salt it, then place in a plastic bag with the vegetable oil. Seal tightly. Place chicken in the refrigerator for 3 days, turning the bag, several times a day so that the oil coats the chicken well. Chop into bite size pieces. Serve cold.

COMMENTARY: A duckling may be used instead of chicken. We also find that doing two birds at the same time requires very little extra effort.