| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cantonese | China, Poultry, Archived | 4 | Servings |
INGREDIENTS
| 4 | Cornish game hens | |
| 1 | tb | Five spice powder |
| 2 | tb | Salt |
| 1 | tb | Plum sauce |
| 2 | tb | Bean sauce |
| 2 | tb | Hoisin sauce |
| 1 | tb | Sherry |
| 1/4 | c | Dark soy sauce |
| 1/4 | c | Maple syrup |
INSTRUCTIONS
Wash and clean game hens. Pat dry and rub cavities with the five spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce. Rub remaining sauce mixture plus salt. Let stand over- night. Mix soy sauce and syrup. Preheat oven at 350 degrees. Rub skin of game hens with soy sauce and syrup mixture. Roast back side up for 20-25 minutes. Turn breast side up and roast for another 20-25 minutes until skins turn golden brown. From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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