Ingredients

--------------------------FOR SMOKING---------------------------------
3 tb black china tea
1 bn lemon grass, chopped
1 tb brown sugar
4 chicken supremes
1 tb uncooked rice

--------------------------FOR COOKING---------------------------------
8 spring onions, sliced
2 tb soy sauce
1 tb ginger root in thin strips
4 tb dry sherry
2 cloves garlic, sliced
1 pn salt & pepper
4 oz oyster mushrooms, torn

Instructions

Line a large wok with foil. Mix together tea, sugar, rice and lemon
grass and sprinkle in the bottom of the wok. Lay Chicken supremes in
one layer on rack which will fit inside wok. Cover with lid and
place the wok over medium heat. Smoke for 15 minutes each side until
Supremes are even light brown color.

Remove supremes from wok and reserve. Discard foil and tea mixture.
Slice a supreme and place it in a square of foil big enough to
envelope. Scatter 1/4 of vegetable ingredients into package and
sprinkle with portion of liquid and seasonings. Wrap tightly and
pinch edges to seal. Do same with remaining Supremes.

Steam Supremes in wok or cook in preheated oven at 400F for 20
minutes or until chicken is cooked through.

Serve immediately.