During a trip to Taiwan a couple of years ago, my parents-in-law introduced me to this shop near their home that sold all sorts of smoked meat. They were known for their smoked chicken legs in particular, and I could not stop thinking about it when we came back home! As with most things, if I couldn't find it easily in the store or at a restaurant, I would get the itch to figure out how to make it myself. (^_^)v Since we live in a condo we don't have a traditional smoker, but luckily for me, my friend Audrey knew of a recipe that could be done with just a lidded wok and a steaming rack!
The original recipe from The Breath of a Wok by Grace Young and Alan Richardson is super easy, but it will make your house smell smokey for a couple days after (I try to double the recipe usually and freeze it to make it worth it :P). It keeps quite well vacuum-sealed in the freezer, and you also get some delicious concentrated chicken broth to use after the steaming step.