Glazed Cornish Hens Recipe - Cooking Index
Glazed Cornish Hens Recipe - Cooking Index
You can store the soy sauce mixture in an airtight container in the refrigerator for up to four weeks and use it again. Use leftovers for a quick salad or flavorful sandwich.
Cuisine: Chinese| 4 | Cornish game hens - (1 1/2 to 2 lbs ea) | |
| 1 1/2 cups | 355ml | Soy sauce |
| 2 cups | 474ml | Water |
| 1/2 cup | 118ml | Dry white wine |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 4 | Star anise | |
| 1 | Ginger root (1" long) - sliced |
Remove the excess fat from the game hens. Wash the hens in cold running water; drain.
Bring the soy sauce, water, wine, sugar, star anise and ginger to boil in a 3-quart saucepan. The saucepan should be large enough to hold 2 hens, side by side, on the bottom. Add the hens and return the sauce to boiling. Turn the hens over, being careful not to break the skin (it looks best unbroken). Return to boiling, reduce the heat to medium and simmer 5 minutes. Reduce the heat to low, cover, and simmer 10 to 15 minutes. Do not allow the mixture to boil too hard or the skin on the hens will break.
Turn the hens over and cook another 10 to 15 minutes; check to see if they're done by removing one from the pan and wiggling the leg. If it wiggles easily, they're done. Remove the hens carefully; keep warm. Repeat with the remaining hens.
Cut each hen into halves and serve warm. Note: Leeann prepared the hens earlier in the day and then deep-fried them in oil just prior to dinner to heat through. This has the added benefit of making the skin shiny and crisp.
This recipe yields 4 servings.
Each serving: 618 calories; 581 mg sodium; 297 mg cholesterol; 41 grams fat; 5 grams carbohydrates; 51 grams protein; 0.09 gram fiber.
Source:
The Los Angeles Times, 01-24-2001
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