INGREDIENTS

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.

A Message from our Provider:

“Don’t put a question mark where God puts a period.”