FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Chicken, Turkey, Duck, etcCORNISH HEN RECIPES >  Cornish Hens with Garlic & 5 Spice

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

GRILLED CORNISH HENS WITH GARLIC, LEMONGRASS AND FIVE SPICE POWDER

 

Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Serves 4

Grilled Cornish Game Hens with Garlic, Lemongrass and Five Spice Powder
(Gà Nuóng Thiên Huong)

Ingredients

• 4 Cornish hens
• 1/2 lemongrass stem, finely sliced
• 6 scallions, white part crushed, green part finely sliced
• 6 cloves garlic, crushed
• 2-inch piece of ginger, ground
• 1/2 cup Asian fish sauce
• 3 tablespoons soy sauce
• Juice of 1 lemon
• 2 tablespoons honey
• 2 teaspoons five-spice powder
• 1/2 cup vegetable oil
• 1 lemon, quartered
 

Directions

Place the Cornish hens on a cutting board, breast side up. Using a large knife, cut through the breastbone and open the Cornish hens out flat. Wash the Cornish hens under cold water and pat dry with a paper towel.

Combine the remaining ingredients, except for the green part of the scallions and lemon quarters, in a large bowl and stir until the sugar dissolves. Add the Cornish hens to the bowl and toss through the marinade. Refrigerate for at least 4 hours, or for the best result, overnight.

Place the Cornish hens, skin side down, on a grill pan over medium to high heat. Cook for 3 to 5 minutes, or until the skin lifts easily off the pan, then rotate them 90 degrees on the same side and put them back on the grill pan for 3 to 5 minutes, to form a crisscross pattern. Turn the birds over and cook for 5 to 7 minutes, until done. Transfer to a plate, garnish with the reserved scallions, and serve with steamed jasmine rice and lemon quarters.
 

 

RELATED RECIPES

  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages