Peking Savory Fried Cornish Hens Recipe

Name: Peking Savory Fried Cornish Hens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Cornish hens, split in half; 3 tbsp (45 ml) soya sauce; 2 tbsp (25 ml) Chinese rice wine or sake or dry sherry; 8 slices ginger root; 4 green onions, cut into a few pieces each; 1/2 tsp (2 ml) black peppercorns or 1/4 tsp (1 ml) ground black pepper; 12 Chinese dried lily buds (optional); 1 cup (250 ml) cooking oil; Coriander leaves for garnish (optional); 1 tsp (5 ml) Szechuan peppercorns; 3 split black cardamom pods or 1/4 tsp (1 ml) ground cardamom; 2 star anise or 1/4 tsp (1 ml) ground fennel or anise seed; 1 3- inch (8 cm) piece cinnamon bark or 1/4 tsp (1 ml) ground cinnamon; 6 cloves or 1/4 tsp (1 ml) ground cloves; 3 slices nutmeg seed or 1/4 tsp (1 ml) ground nutmeg or; 1 1/2 tsp (7 ml) five spice powder

Servings: persons

4 Cornish hens, split in half
3 tbsp (45 ml) soya sauce
2 tbsp (25 ml) Chinese rice wine or sake or dry sherry
8 slices ginger root
4 green onions, cut into a few pieces each
1/2 tsp (2 ml) black peppercorns or 1/4 tsp (1 ml) ground black pepper
12 Chinese dried lily buds (optional)
1 cup (250 ml) cooking oil
Coriander leaves for garnish (optional)
1 tsp (5 ml) Szechuan peppercorns
3 split black cardamom pods or 1/4 tsp (1 ml) ground cardamom
2 star anise or 1/4 tsp (1 ml) ground fennel or anise seed
1 3- inch (8 cm) piece cinnamon bark or 1/4 tsp (1 ml) ground cinnamon
6 cloves or 1/4 tsp (1 ml) ground cloves
3 slices nutmeg seed or 1/4 tsp (1 ml) ground nutmeg or
1 1/2 tsp (7 ml) five spice powder

1
Mix all the ingredients except the oil and coriander leaves together in a large bowl; marinate 1 to 2 hours at room temperature.
2
Arrange the hens skin-side up in the bowl in a single layer.
3
Put 2 inches (5 cm) water in a covered pot that can hold the bowl.
4
Place a small bowl (such as a rice or cereal bowl, ramekin or low rimmed plate) in the bottom of the pot, putting a little water in it also, and stand the bowl with the cornish hens on it.
5
Bring the water to a boil, lower to a high simmer and cover the pot.
6
(If you have a steamer, simply place the bowl in the steamer over boiling water.)
7
Steam for 25 minutes.
8
Remove the bowl from the steamer.
9
When cool enough to handle, remove hens from bowl; pick off the whole spices.
10
Strain the liquid in the bowl into a small saucepan and cook down by about half or until slightly thickened, skimming any scum off the surface (keep it warm if you are going to finish the hens immediately).
11
The recipe can be prepared ahead of time up to this point.
12
Heat the oil in a skillet and fry the hens, turning once, until the skin is nicely crisped and colored.
13
Reheat the sauce, if necessary, and serve in small sauceplates on the side or in a pool under the cornish hen pieces.
14
Garnish with coriander leaves if desired.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Cornish hens, split in half, 3 tbsp (45 ml) soya sauce, 2 tbsp (25 ml) Chinese rice wine or sake or dry sherry, 8 slices ginger root, and more.

Yes, Peking Savory Fried Cornish Hens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peking Savory Fried Cornish Hens

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