Cold Glass Noodles with Tea Smoked Chicken

Line the bottom of a wok with foil.

In a small bowl, mix rice, brown sugar, tea and Chinese Five Spice powder. Insert steamer tray in wok and cover wok with lid. Over high heat, bring the mixture to a smoke point and let smoke for 2-3 minutes. Reduce heat to medium.

Meanwhile, season chicken with salt and pepper. Place chicken on steamer rack and cover wok with lid. Smoke for about 15 minutes or until chicken is cooked through.

Meanwhile soak glass noodles in cold water for 10 minutes. Bring a pot of water to a boil on the stove, add drained, soaked glass noodles and cook for about 3 minutes until noodles are hot. Drain.

Peel carrot and grate. Set aside. Finely slice white of green onion plus an inch of the green part. Set aside.

Then slice green stalks of onions on an extreme diagonal and set aside separately. Wash and dry lettuce then finely slice, set aside.

In a blender or food processor add minced whites of green onions, orange juice, honey, ginger (peeled and minced), vinegar, chili sauce, vegetable oil, and two good pinches of salt. Blend to emulsify.

To serve, chop chicken into small pieces. Arrange drained glass noodles on a large platter. Top with a row of chicken, a row of lettuce, a row of carrot, and a row of green onion tops. Drizzle all with the orange juice sauce and serve.