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

issue - The Springfield Union-News

Formatted for MasterCook Ii by: Joe Comiskey {*Prodigy Service Id #

Re-format for Meal Master by: Nancy Filbert (*Prodigy Id# LRCE87A)