Tea-smoked game hen
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Game hen |
| Salt; to taste | ||
| Freshly ground black - | ||
| Pepper; to taste | ||
| 2 | tablespoons | Chinese rice wine OR |
| Dry sherry | ||
| 2 | tablespoons | Sesame oil |
| 3 | tablespoons | Jasmine tea leaves |
| 4 | tablespoons | Alder or hickory sawdust |
| 6 | cups | Peanut oil; for deep-frying |
Directions
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)