| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Game hens, Poultry |
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
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 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)
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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