So you've got your chicken breast or duck - and now you want to do something with it. Why not cook it and smoke it at the same time?

Firstly, make sure your kitchen is VERY well ventilated! Predictably, this method of cooking generates a lot of very stong-smelling smoke. If you have a cooker hood, switch it on at its fullest setting and be prepared to change the filters once you've finished. Open all external doors and windows into the room and tightly shut any that lead into the rest of the house. Move all fabrics, laundry etc. out of the kitchen and wear something you don't mind getting smelly. Bring a book into the kitchen and switch the radio on so that you can keep yourself entertained for a bit without billowing clouds of smoke into the lounge or bedrooms.

Take a wok and line it entirely with cooking foil, leaving plenty of overlap all around the sides (you can use a couple of layers if you would like. Take a handful of black tea - I normally just snip open three teabags - and put these in the bottom of the wok, on the foil. You can add a couple of dry spices - cloves, cinnamon sticks, star anise, cardamon pods, anything that takes your fancy - but don't go overboard.

Take the circular wire rack that came with the wok - it should be on little stilts and is normally used for steaming - or a similar metal rack which fits in the wok over the tea, can be covered by the lid and is totally heat-proof (remove any little rubber feet or attachments) and fit it into the wok with a couple of cm between the rack and the top of the pile of tea and spices. Place your poultry on this. For chicken, consider leaving the skin on - if you're using duck breast, which is delicious cooked this way, leave the skin and fat on too - but maybe score it a couple of times. Lightly rub the meat with a little sesame oil or other flavoured oil.

Put the wok lid on tightly, and wrap the foil around the edges, making as tight a seal as you can. Put this on the hob and cook for about half an hour to forty minutes, depending on whether or not you've used big pieces of meat. Remove from the heat and allow to cool for five minutes (it will all be extremely hot) then take it outside or put it near the window, and open the wok. Be prepared for huge clouds of smoke.

Remove the meat from the pan and let it stand for five minutes. Check that it's cooked the whole way through - if not, place it on a roasting tray, cover and cook in a hot oven until it is - and then slice. Serve with spicy fried rice and maybe some steamed pak choi or choi sum.