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.
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