1. In a mixing bowl, whisk together soy sauce, Chinese rice wine, minced ginger and 2 teaspoons of sugar to make a marindade. 2. If using frozen salmon, thaw before using. 3. Cut salmon crosswise into 1 inch wide strips and add to marinade; turn to coat and marinate for 10 minutes. 4. Line a heavy duty WOK with one large piece of aluminum foil letting the foil hang over the edge of the WOK. 5. In a separate bowl, combine brown sugar, long grain rice, Oolong tea and star anise for the smoking mixture. 6. Spread mixture evenly in bottom of foil lined WOK. 7. Set a round wired rack over the mixture; should be about 1 inch above the mixture. If necessary, scrunch some aluminum foil into 4 balls and place on top of the mixture to elevate the wire rack. 8. Place the WOK, uncovered, over high-heat for about 5 - 8 minutes or until the mixture begins to smoke. 9. Place the marinated salmon strips on the wire rack, skin side down. 10. Place cover on WOK, reduce heat to medium-low and continue to smoke until salmon strips turn a rich deep color, about 10 - 12 minutes. Do not remove lid during the first 10 minutes of smoking time. 11. Check for doneness with a fork; salmon should flake easily. 12. Turn the heat off, remove WOK to a cool element and let stand for 5 minutes before removing lid. 13. In a small bowl, stir together cornstarch and cold water until smooth. 14. Meanwhile, pour the remaining salmon marinade into a small saucepan, and heat on medium-high heat and bring to boil. 15. Slowly add cornstarch mixture to the marinade, stirring continuously until sauce thickens slightly, about 2 minutes. 16. Serve salmon with a sprinkle of sauce, cooked rice and hot vegetables. ---------------------------------------------------------------------------
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