Title: TEA-SMOKED GAME HEN
Categories: Chinese, Game hens, Poultry
Yield: 3 servings
1 1/2 lb Game hen
Salt; to taste
Freshly ground black -
Pepper; to taste
2 tb Chinese rice wine OR
Dry sherry
2 tb Sesame oil
3 tb Jasmine tea leaves
4 tb Alder or hickory sawdust
6 c Peanut oil; for deep-frying
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 stove-top 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 deep-fry 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 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/12/1994
Re-format for Meal Master by: Nancy Filbert (*Prodigy
ID# LRCE87A)
