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1
----TO PREPARE----.
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2
Mix the marinade and coat Cornish game hens with it for 2 to 3 minutes.
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3
Remove skin of winter melon and cut 12 slices about 2o wide, 1 1/4o long and 1o thick.
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4
Make a slit sideways on the longest side of each piece and insert one ham slice.
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5
----TO COOK----.
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6
Deep-fry Cornish hens over a medium flame until golden.
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7
Heat the wok or pot, and add 1 tbsp.
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8
oil.
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9
When it is very hot, stir-fry the ginger and shallots for 1 minute.
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10
Then add above stewing seasoning ingredients and Cornish hens, cover and braise over a slow flame for 20 to 25 minutes.
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11
Remove Cornish hens.
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12
Reserve 1 cup of the Cornish hen braising stock, to make sauce later.
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13
Double the remaining braising stock's liquid volume by adding water, and then immerse winter melon slices.
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14
Cook for 5 minutes, then turn off heat.
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15
Cover wok, leave winter melon slices for a further 5 minutes (thus ensuring they do not lose their shape through excess direct cooking).
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16
Mix sauce ingredients with reserved cup of Cornish hen braising stock and heat.
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17
----TO PRESENT----.
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18
Cut Cornish hens into pieces and arrange across serving dish.
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19
Place 6 overlapping winter melon slices on each side of Cornish hens.
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20
Pour sauce over, and garnish with flowering chives.
