| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | 1 | Servings | ||
INGREDIENTS
| 3 | Whole cornish game hens -or- | |
| 6 | Squab | |
| 1/2 | c | Soy sauce |
| 1 | T | Sherry |
| 1 | T | Brown sugar |
| 1/4 | t | Ground pepper |
| 2 | Fresh ginger, stripped | |
| 2 | T | Hone |
| 2 | T | Soy sauce |
| Oil for frying |
INSTRUCTIONS
from: The Fine art of chinese cooking by Lee Su Jan Marinate birds for several hours. Put birds and marinade in a bowl and place on the rack of a steamer. Steam for 40 minutes. Dry bird throughly. Refridgerate till well cold. Glaze with honey mixture. Deep fry in 3 inches of oil until golden brown. Posted to Recipe Archive - 06 Oct 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT)
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Nutrition (calculated from recipe ingredients)
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Calories: 3114
Calories From Fat: 1526
Total Fat: 168.9g
Cholesterol: 1563.5mg
Sodium: 6270.8mg
Potassium: 4301.8mg
Carbohydrates: 63.2g
Fiber: 1.5g
Sugar: 50.5g
Protein: 313.2g