| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Ceideburg 2, Chinese, Poultry | 4 | Servings |
INGREDIENTS
| 4 | Cornish game hens | |
| 1 | T | Five spice powder |
| 2 | T | Salt |
| 1 | T | Plum sauce |
| 2 | T | Bean sauce |
| 2 | T | Hoisin sauce |
| 1 | T | 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 overnight. Mix soy sauce and syrup. COOKING Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup mixture. Roast back side up for 20 to 25 minutes. Turn breast side up and roast for another 20 to 25 minutes until skins turn golden brown. Do-ahead notes: Do through preparation. Comments: Use the same recipe for roast chicken. Seven flavor rice or fried rice are good accompaniments. Makes 4 servings. From "The Chinese Village Cookbook". A Practical Guide to Cantonese Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideberg; February 6 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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