Ming says: You don't have to be American or Scandinavian to like smoked foods—the Chinese also have a great food smoking tradition, with an added twist: tea. Tea infuses food with a deep, complex flavor that works well with everything from poultry to fish. And you can do it right on your own stove, just the way my Tea Smoking Mixture recipe is used.

Makes 6 cups

• 2 cups long grain rice
• 2 cups sugar
• 2 cups lapsang souchong tea leaves

Combine the rice, sugar and tea in a bowl. In a large wok or smoker lined well with aluminum foil, pour in Tea Smoking Mixture to form a 1/2-inch layer. Heat the wok over low heat until the Tea Smoking Mixture starts to smoke. Add product on slow smoke and smoke for 30 minutes to 1 hour depending on smoke desired.

>>Use this Master Recipe in Lapsang Souchong Tea and Shallot-Stuffed Salmon by guest Chef Norman Van Aken.

>>This recipe appears in Episode #320.

>> For additional recipes and more, visit www.ming.com