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Cornish game hens seem so upscale. These
require some effort in preparation, but the results are worth
it.
Vietnamese
Oven-Baked Cornish Game Hens
- 3 Cornish game hens
2 tablespoons salt
1 1/4 cups dry white wine
1 cup MAGGI Seasoning Sauce
1 cup peeled, finely chopped fresh ginger
2 shallots, finely chopped
8 cups water
1/2 cup granulated sugar
6 whole star anise pods
3 cinnamon sticks
3 tablespoons oyster sauce
1 tablespoon Chinese five spice
1 tablespoon ground black pepper
Juice from 1 lemon
2 tablespoons honey
2 tablespoons MAGGI Seasoning Sauce
Hot cooked rice
- Cut hens into quarters
and sprinkle both sides with salt. Let stand for 10 minutes in
a sieve. Rinse thoroughly.
- Combine wine, 1 cup seasoning
sauce, ginger and shallots in large bowl. Place hens in marinade;
mix well. Cover; refrigerate for at least 2 hours or overnight.
- Combine water, sugar,
star anise, cinnamon sticks, oyster sauce, Chinese five spice
and pepper in large stockpot or Dutch oven. Bring to a boil over
medium-high heat.
- Add hens to spice mixture;
discard marinade. Cover; return to a boil. Turn off heat; let
hens stand in hot liquid for 20 minutes to poach.
- Preheat oven to 375°F
(190°C). Line large baking pan with foil; grease thoroughly.
- Remove hens from pot and
air dry on paper towels.
- Mix lemon juice, honey
and 2 tablespoons seasoning sauce in small bowl until well combined.
Brush mixture on both sides of hens. Place hens skin-side-up
in prepared baking pan.
- Bake for 30 to 35 minutes
or until golden brown and crispy.
- Serve with rice.
Makes 6 servings.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 450 Calories from Fat:
210 Total Fat: 24 g Saturated Fat: 7 g Cholesterol: 170 mg Sodium:
1380 mg Carbohydrates: 27 g Dietary Fiber: 0 g Sugars: 10 g Protein:
30 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
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