| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Poultry, Ceideburg 2 |
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 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
A Message from our Provider:
“God weeps for you”