| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Whole cornish game hens -or- |
| 6 |
|
Squab |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Sherry |
| 1 |
tb |
Brown sugar |
| 1/4 |
ts |
Ground pepper |
| 2 |
sl |
Fresh ginger, stripped |
| 2 |
tb |
Hone |
| 2 |
tb |
Soy sauce |
|
|
Oil for frying |
INSTRUCTIONS
MARINADE
GLAZE
PLUS
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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