1/4 cup minced scallion
2 Tablespoons of soy sauce
2 Tablespoons dry sherry
2 slices ginger root (quarter size, flattened)
1 teaspoon of salt
2 Rock Cornish game hens
1/4 cup black tea leaves
2 tablespoons brown sugar
1 tablespoon sesame oil
In a zip-type plastic bag, combine scallion, soy sauce, sherry, ginger root and salt. Add game hens, press out air and seal. Turn to coat hens with the mixture. Let marinate, chilled overnight.
In a wok at least 11" in diameter, bring 2 inches of water to a boil. Set a rack in the wok at least 1/2 inch above the water. Place hens in a 10" pie plate on a rack and steam them, covered for 15 minutes. Transfer hens with tongs to a plate.
Line the inside of the wok and lid with heavy foil. In the bottom of the wok combine black tea leaves and brown sugar. Arrange hens breast side up on the rack 2" above the tea mixture and smoke hens, tightly covered, over moderate heat for 10 minutes. Turn hens breast side down and smoke 5 minutes more. Remove wok from heat and let stand, covered for 10 minutes. Transfer hens to cutting board. Brush with 2 tablespoons of soy sauce combined with sesame oil. Split lengthwise and serve sprinkled with chopped scallion.