Name: Five-Spice Roasted Guinea Hens
Ingredients: 3 tb Five-spice powder*; 4 tb Vegetable oil; Four; (2 1/2-pound) guinea; ; hens,** rinsed and; ; patted dry; 1 c Dry white wine; The zest of 1 1/2 navel oranges; removed in strips; ; with a vegetable; ; peeler; Eight; (1/4-inch-thick); ; slices of fresh; ; gingerroot, crushed; ; lightly with the; ; flatside of a large; ; knife; 3 Whole star anise*; 2 1/2 c Chicken broth; 1/2 c Water; 3 tb Soy sauce; 2 tb Cornstarch; dissolved in 2; ; tablespoons cold; ; water; ***FOR STEAMED BROCCOLI RABE AS AN; ; ACCOMPANIMENT***; 2 1/2 lb Broccoli rabe; (available at; ; specialty produce; ; markets and some; ; supermarkets) or; ; choi sum (Chinese; ; flowering cabbage,

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Asian	October 199	1	servings

INGREDIENTS

3	tb	Five-spice powder*
4	tb	Vegetable oil
		Four; (2 1/2-pound) guinea
		; hens,** rinsed and
		; patted dry
1	c	Dry white wine
		The zest of 1 1/2 navel oranges; removed in strips
		; with a vegetable
		; peeler
		Eight; (1/4-inch-thick)
		; slices of fresh
		; gingerroot, crushed
		; lightly with the
		; flatside of a large
		; knife
3		Whole star anise*
2 1/2	c	Chicken broth
1/2	c	Water
3	tb	Soy sauce
2	tb	Cornstarch; dissolved in 2
		; tablespoons cold
		; water
		***FOR STEAMED BROCCOLI RABE AS AN
		; ACCOMPANIMENT***
2 1/2	lb	Broccoli rabe; (available at
		; specialty produce
		; markets and some
		; supermarkets) or
		; choi sum (Chinese
		; flowering cabbage,
		; available at Asian
		; markets)

INSTRUCTIONS

FOR THE SAUCE
*available at Asian markets, specialty foods shops, and some supermarkets
**available at some butcher shops
In a small bowl stir together the five-spice powder and 2 tablespoons of
the oil, rub the mixture on the guinea hens, and season the hens with salt.
In a large heavy skillet heat the remaining 2 tablespoons oil over
moderately high heat until it is hot but not smoking and in it brown the
hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2
roasting pans and roast them in a preheated 350F. oven, switching the pans
from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or
until a meat thermometer inserted in the fleshy part of the thigh registers
170F. Transfer the hens to a cutting board and let them stand, covered
loosely with foil, for 15 minutes.
Make the sauce while the hens are standing:
Skim the fat from the pan juices, divide the wine between the pans, and
deglaze the pans over high heat, scraping up the brown bits. Transfer the
mixture to a large saucepan, add the zest, the gingerroot, and the star
anise, and boil the mixture until the liquid is reduced to about 1/3 cup.
Add the broth, the water, and the soy sauce and cook the mixture at a slow
boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest
mixture, and simmer the sauce for 2 minutes. Strain the sauce through a
fine sieve into a saucepan and keep it warm.
Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and
arrange the meat on it. Spoon some of the sauce over each serving and serve
the remaining sauce separately.
To make steamed broccoli rabe:
Trim and discard any yellow or coarse leaves and the tough stem ends from
the broccoli rabe and wash the broccoli rabe well in several changes of
cold water. In a steamer set over boiling water steam the broccoli rabe,
covered, for 4 to 5 minutes, or until the stems are tender.
Serves 8.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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