Tea-smoked Game Hen Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Game hen,
Salt, to taste
Freshly ground black -,
Pepper, to taste
2 tbsp: Chinese rice wine OR,
Dry sherry,
2 tbsp: Sesame oil,
3 tbsp: Jasmine tea leaves,
4 tbsp: Alder or hickory sawdust,
6 cup: 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)
Source from luhu.jp
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)
Source from luhu.jp