From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Warm the oil in a large heavy saucepan. Add the green onions, garlic, gingerroot, star anise and peppercorns. Cook over medium-high heat for 5 minutes or until fragrant and the green onions are golden. Stir in the soy sauce, sake, sugar and 1 cup water. Simmer gently for 10 minutes.
Add the hens to the soy sauce mixture, breast side up. Cook, covered, over medium-low heat for 40 minutes or until the hens are cooked through and the juices run clear when a thigh is pierced with a fork, turning every 10 minutes.
Remove from the heat; let stand, covered, for 10 minutes. Remove to a warm platter; cover loosely with foil to keep warm. Strain the braising liquid; skim the fat. Remove the hens to individual plates; serve with wild rice.
SERVINGS: 4
- 3 Tablespoons soybean oil or corn oil
- 2 green onions, cut into 1-inch slices
- 3 cloves garlic, crushed
- 1 (2-inch) piece of gingerroot, cut into 1/8-inch slices
- 3 star anise pods
- 1 teaspoon Sichuan peppercorns
- 1 cup soy sauce
- 1/2 cup sake or dry sherry
- 1 Tablespoon sugar
- 1 cup water
- 4 (about 1 pound each) Cornish hens
TO PREPARE:
Warm the oil in a large heavy saucepan. Add the green onions, garlic, gingerroot, star anise and peppercorns. Cook over medium-high heat for 5 minutes or until fragrant and the green onions are golden. Stir in the soy sauce, sake, sugar and 1 cup water. Simmer gently for 10 minutes.
Add the hens to the soy sauce mixture, breast side up. Cook, covered, over medium-low heat for 40 minutes or until the hens are cooked through and the juices run clear when a thigh is pierced with a fork, turning every 10 minutes.
Remove from the heat; let stand, covered, for 10 minutes. Remove to a warm platter; cover loosely with foil to keep warm. Strain the braising liquid; skim the fat. Remove the hens to individual plates; serve with wild rice.
SERVINGS: 4
