Wash and pat dry the chicken. Combine the peppercorns and five-spice powder and rub mixture onto dry chicken; set aside.
Line a wok with aluminum foil. Combine tea, sugar, rice, and ginger in a small bowl. Place mixture on foil in wok. Place wok over medium heat until it starts to smoke. Place chicken on a rack 3 inches over the tea mixture, skin side up. Cover with a lid and smoke for 20 minutes or until chicken is fully cooked through.
Remove from wok and serve with steamed vegetables and rice, if desired.
Recipe courtesy Juan-Carlos Cruz