1. Put the chicken into a gallon-size zip-top food-storage bag. Combine the soy sauce, sherry and honey, whisking to blend. Stir in the ginger and garlic. Pour over the chicken, close the bag and place in a bowl. Refrigerate overnight.

2. To smoke the chicken: Combine the brown sugar and tea leaves. Line a wok or wide, heavy pot with heavy-duty aluminum foil, leaving hems of at least 3 inches. Spread the smoking mixture in the bottom of the pan. (It would be best to use an old pot that could be used just for this purpose. Or use an old metal baking or roasting pan and put across 2 burners.)

3. Remove the chicken from the marinade; discard the marinade. Then place chicken on a rack that will fit over the pan. Set the rack in place and turn the heat to medium-high. Wait for the mixture to begin smoking and cover with foil, crimping the bottom hems with the top piece of foil so the pan is tightly sealed. Reduce heat to medium and smoke the chicken about 45 minutes, or until cooked through. (If you need to have more than 1 layer of chicken, rotate pieces about half-way through the cooking time.)

Adapted from "The Tea Book" by Sara Perry. These recipes were developed or tested by Cece Sullivan of The Seattle Times food staff and were evaluated