| Cuisine: Oriental | Type: Main Course | Serves: 1 |
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Source:
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Doraku Restaurant, Miami Beach via South Beach Diet Cookbook |
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Attributes:
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Healthy |
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Comments:
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Rick has modified this recipe to be slightly less healthy |
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Serving Suggestions:
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Serve with asparagus. |
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Ingredients:
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1/4 cup light soy sauce 1/4 cup water 2 cloves garlic, finely chopped 1 tbs. chopped ginger 2 small Cornish hens, halved 2 tsp. sesame oil Asparagus as a side dish |
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Instructions:
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1. In a bowl, mix the soy sauce, water, garlic, and ginger. Place the hen in the mixture and let it marinate for 1 hour. I usually let it marinate in a zip lock bag in the fridge. 2. Preheat a sauté or grill pan. I’ve used a large cast iron skillet which will hold two hens halved. 3. Preheat oven to 400°F. 4. Remove the hens from the marinade and pat dry, preserving the marinade. Make a long slit through the outer skin of the hen and drizzle a few drops of the sesame oil in each slit, rubbing any overflow over the skin of the hens. 5. Coat the preheated pan with olive oil spray and fry the hens, skin side down, until brown. Add some or all of the marinade around the hens. Place hot skillet in oven. Bake for 25 to 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F to 175°F and the juices run clear. 6. Steam the asparagus for 1-1/2 minutes, it should still be crisp. 7. Serve the hen with the asparagus, pouring the pan juices over the hen and asparagus. |
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Related recipes:
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None |
2005-07-13