INGREDIENTS

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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