Tea smoking is common in Chinese cuisines, and the process is fast ... Turn the breasts over and sprinkle the flesh with salt, then flip them over again and sprinkle salt on the skin.

It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish, meat, veggies, even cheese — as long as it fits and tastes good. Feel free to experiment.

During Chinese New Year we eat these salty, tart dried plums, which lend an interesting flavour to the duck - you can get them in most Asian supermarkets. This was also the second time I'd ever ...