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Tea-smoked game hen

Yield: 3 Servings

Ingredients:

• 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

Instructions:

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)

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