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1
In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt.
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2
In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time.
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3
Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350F.
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4
oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170F.
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5
Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
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6
Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits.
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7
Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup.
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8
Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes.
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9
Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes.
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10
Strain the sauce through a fine sieve into a saucepan and keep it warm.
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11
Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it.
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12
Spoon some of the sauce over each serving and serve the remaining sauce separately.
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13
Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water.
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14
In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.
