1/2 cup (125 ml) long grain rice

2 tablespoons (30 ml) brown sugar

2 star anise, ground

1/2 teaspoon (2.5 ml) five-spice

3/4 cup (180 ml) Gunpowder green tea

1 piece of orange peel

4 chicken breasts with the bone

Soy Sauce

Salt and pepper

Preheat the oven to 180 °C (350 °F).

Remove the rack from a roasting pan. Line the bottom of the pan with aluminum foil. In the roasting pan, combine all the ingredients except for the chicken, soy sauce, salt and pepper.

Reposition the rack. Place the roasting pan at the bottom of the oven for 10 to 15 minutes, until the mixture begins to smoke. Place the chicken on the rack. Season with salt and pepper. Completely cover with aluminum foil for sealed cooking. Bake for about 55 minutes.

Uncover the chicken and brush with soy sauce. Continue cooking for about 15 minutes or until the chicken juices run clear. Serve the chicken with the tea sauce.

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