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1
Place the Cornish hens in a mixing bowl.
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2
In a separate bowl, combine all the ingredients for the marinade.
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3
Add to the hens and toss thoroughly to coat, rubbing the marinade into the cavities as well.
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4
Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
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5
Cover the bottom of a bamboo steamer tray (or two, if necessary) with parchment or wax paper and arrange the hens on top, breast side-up.
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6
Cover.
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7
Fill a wok with 4 or 5 inches of water, so that it will be level with the bottom edge of the steamer and bring to a boil.
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8
Place the steamer over the boiling water and steam for 30 minutes, or until cooked.
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9
If steaming two layers, stack the layers, increase the cooking time to 45 minutes and rotate the steamers midway through the cooking time.
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10
Remove the hens and set aside.
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11
Empty the wok and line it with heavy-duty aluminum foil.
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12
Cover the inside of the lid with foil as well.
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13
Combine the ingredients for the tea-smoking mixture except the sesame oil and place half in the bottom of the wok.
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14
Balance a smoking rack over it (or, if you don't have one, use a grid made of 8 wooden chopsticks) and arrange two of the steamed hens on top, breast side up.
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15
Cover and place over high heat.
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16
Cook for about 15 to 18 minutes from the time the smoky smell is apparent.
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17
Remove the hens and brush the outside generously with sesame oil.
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18
Repeat with remaining hen and tea-smoking mixture and oil, using clean aluminum foil.
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19
Let cool slighty and cut the hens in half or carve into serving pieces, then arrange on serving platters.
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20
Combine the ingredients of the sesame vinaigrette.
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21
Before serving, pour the vinaigrette over the Cornish hens.
