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