Cup of soy sauce, pour over chicken in ziplock bag, add cup of dry tea leaves, cup of cold water, two wedges of lemons, tablespoon of ginger syrup (or teaspoon shredded ginger and teaspoon palm sugar) shake and immerse chicken quarter, marinade overnight at room temperature. Sieve and save marinated tea leaves for smoking.

Start filled charcoal chimney starter with straw or paper and hardwood charcoal, when hot, put at airvent side of barbecue, put chicken quarter at other end, the smoke pipe end, put wet tea leaves on coals, smoke three hours at moderate temperature (barbecue cover is warm to the touch,not hot).

Serve over bed of fried rice (see my recipe in here under slamatan dinner) and fresh sliced orange. Enjoy