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Cornish Hen

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Submitted by Rosadele

YIELD

12 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 3.8
GALLON L CHICKEN BROTH *
1 237
CUP ML SAKE *
1 28.9
OUNCE ML/G GINGER ROOT
sliced
1 1
1 1
EACH EACH GARLIC CLOVES
pared, minced
1 1
EACH EACH STAR ANISE
star *
1 1
EACH EACH CLOVES, GROUND *
1 1
EACH EACH CINNAMON STICKS
broken *
6 6
EACH EACH CORNISH GAME HENS
breasts, halves *
18 18
EACH EACH ASPARAGUS
thin, blanched *
2 473
CUPS ML SASHIMI RICE
cooked *
1 1
EACH EACH SWEET RED BELL PEPPERS
blached, peeled, sliced
1 1
EACH EACH GREEN BELL PEPPERS
blanched peeled, sliced
3 3
EACH EACH BOK CHOY
baby *
6 6
EACH EACH BROCCOLI FLORETS
chinese, blanched *

Directions

Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering.

Wrap each breast half around 3 asparagus spears, arranging spears to create fan.

Place rice and vegetables in bamboo steamer; place prepared breasts over rice.

Cover with bamboo lid; steam for 15 to 18 minutes.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 16 17% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 30mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 7% Vitamin C 35%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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