Recipe - Tea-Smoked Game Hen

1 One half pound Game hen
Salt; to taste
Freshly ground black
Pepper; to taste
2 tablespoon Chinese rice wine OR
Dry sherry
2 tablespoon Sesame oil
3 tablespoon Jasmine tea leaves
4 tablespoon Alder or hickory sawdust
6 cup Peanut oil; for deepfrying

Date: Fri, 24 May 96 07:16:44 PDT

From: eboyd@shentel.net

Cut the bird in half, using poultry shears or a Chinese cleaver.
Rub the halves with salt and pepper, wine and sesame oil. Allow to
marinate for 2 hours.
Dip the halves into boiling water for 1 minute. Remove and place on a
rack for drying.
Smoke the halves in a Cameron stovetop smoker for 15 minutes, using the
tea leaves and the alder or hickory sawdust.
Place the halves on a plate and steam in a bamboo steamer for 20
minutes. Allow the pieces to cook, then deepfry in hot peanut oil at 375
degrees until golden brown and crispy, about 4 to 5 minutes.
This recipe serves 3 to 4 as part of a Chinese meal.

Comments: The game hen is a relatively recent bird, a development of
modern agricultural science. However, in old China similar birds were
common and this method of cooking remains a classic.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02121992
issue The Springfield UnionNews

Formatted for MasterCook II by: Joe Comiskey {*Prodigy Service ID #
JPMD44A} on 07/12/1994

Reformat for Meal Master by: Nancy Filbert (*Prodigy ID# LRCE87A)

Posted on MealMaster Recipes List, Digest #145, 26 May 1996