---------- Recipe via Meal-Master (tm) v8.02
 
      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)
 
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