| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Asian | October 199 | 1 | Servings |
INGREDIENTS
| 3 | T | Five-spice powder* |
| 4 | T | 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 | T | Soy sauce |
| 2 | T | 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
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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