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Cornish hens soy sauce mirin honey rice wine vinegar black beans sesame chili oil lime juice garlic ground ginger cilantro oil onion garlic ginger carrot celery red bell pepper yellow bell pepper green cabbage bok choy Five Spice powder salt chicken brown sugar
Viewed: 38 - Published at: 10 years agoIngredients
- 3 Cornish hens
- 12 cup reduced sodium soy sauce
- 14 cup mirin or 14 cup sweet sake or 14 cup riesling wine or 14 cup other sweet wine
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon fermented black beans (rinsed and chopped)
- 2 teaspoons sesame chili oil (I used half sesame oil, half chili oil)
- 2 teaspoons lime juice
- 3 garlic cloves, chopped
- 2 tablespoons ground ginger
- 13 cup chopped cilantro
- 3 tablespoons oil
- 1 cup sliced onion
- 1 tablespoon minced garlic
- 1 12 tablespoons peeled minced ginger
- 1 cup thinly chopped carrot
- 12 cup diced celery
- 34 cup julienned red bell pepper
- 34 cup julienned yellow bell pepper
- 12 cup thinly chopped green cabbage
- 8 ounces bok choy, ends trimmed and sliced horizontally
- 2 teaspoons five-spice powder
- 3 tablespoons reduced salt soy sauce
- 14 cup chicken stock
- 1 tablespoon brown sugar
Method
- Remove neck and giblets from hens and rinse them and pat dry.
- Halve hens by cutting firmly through the breast and backbone with a sharp knife.
- Pound each half with the palm of your hand to flatten the hens.
- Marinade:.
- In a medium saute pan or skillet, combine all marinade ingredients and simmer 7-8 minutes.
- Cool in refrigerator or freezer.
- In a large, resealable plastic bag, marinate hens for 2-3 hours.
- Remove hens from marinade; reserve marinade.
- Prepare a charcoal fire.
- When coals are very hot but not flaming, spearate them to the sides of the grill so the hens can cook in the middle by indirect heat.
- The coals should be hot enough to cook for one hour, but not so hot as to burn the honey in the marinade.
- For a gas grill, heat grill and turn flames to low.
- Place hens on grill skin side down and cook, covered, about 25 minutes, basting with marinade.
- Turn and continue to cook and baste for 20-25 minutes, or till juices run clear (I don't think mine took quite that long).
- Remove from grill and keep warm.
- In a large saute pan or wok, heat oil over high heat.
- Add onions, garlic, ginger, carrots, celery, peppers, bok choy and five spice powder.
- Stir fry for 3-4 minutes, tossing constantly.
- Add soy sauce, stock and brown sugar and continue to stir fry for 2-3 minutes more.
- Do not overcook.
- To serve, divide vegetables evenly on plates and top with game hen halves.
- If you have marinade left over and want to use it drizzle over the dish, place marinade in a saucepan and bring to a boil, reduce heat and simmer for 3-4 minutes.
