| 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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