Instructions

1. Pat the chicken dry. In a bowl, mix soy sauce, wine, five-spice, and 1 tbsp brown sugar. Marinate the chicken for at least 30 minutes (or overnight).
2. Line a wok or deep pot with a double layer of aluminum foil, leaving enough overhang to seal later.
3. Mix the rice, tea leaves, 1/4 cup brown sugar, and spices. Spread this mixture evenly on the foil in the bottom of the wok.
4. Place a wire rack inside the wok, ensuring it sits above the tea mixture.
5. Arrange the chicken on the rack (skin-side up, if using).
6. Place the wok over high heat until the mixture begins to smoke (about 3-5 minutes).
7. Once smoking, cover the wok tightly with a lid (or use the overhanging foil to seal it). Reduce heat to medium-low and smoke for 20 minutes.
8. Turn off the heat and let the chicken sit in the sealed wok for another 5 minutes.
9. Remove chicken. You can sear it skin-down in a hot pan for 1-2 minutes for crispier skin, or serve immediately.