Barbecued Vietnamese Five-spice Cornish Game Hens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Vietnamese | Poultry, Vietnamese | 4 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | Cornish game hens, 14 ounces | |
| each | ||
| 4 | Garlic cloves | |
| 2 | Shallots, or 3 green onions | |
| white part only | ||
| 1 1/2 | T | Sugar |
| 1/2 | t | Salt |
| 1/4 | t | Black pepper |
| 1/2 | t | Five spice powder |
| 1 1/2 | T | Vietnamese fish sauce |
| nouc mam | ||
| 1 1/2 | T | Light soy sauce |
| 1 1/2 | T | Dry sherry |
INSTRUCTIONS
This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1273
Calories From Fat: 439
Total Fat: 48.7g
Cholesterol: 339.4mg
Sodium: 505.2mg
Potassium: 985.6mg
Carbohydrates: 125.6g
Fiber: 4.4g
Sugar: 5.2g
Protein: 74g