Five Spice Game Hens (Siu Yeah Gai)
Yield
4 servingsPrep
8 hrsCook
50 minReady
9 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cornish game hens
|
*
|
| 1 | tablespoon |
chinese five spice powder
|
*
|
| 2 | tablespoons |
salt
|
|
| 1 | tablespoon |
plum sauce
|
|
| 2 | tablespoons |
7 bean and barley mix, dried
sauce |
* |
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
sherry
|
|
| ¼ | cup |
soy sauce, dark
|
*
|
| ¼ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cornish game hens
|
*
|
| 15 | ml |
chinese five spice powder
|
*
|
| 3E+1 | ml |
salt
|
|
| 15 | ml |
plum sauce
|
|
| 3E+1 | ml |
7 bean and barley mix, dried
sauce |
* |
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
sherry
|
|
| 59 | ml |
soy sauce, dark
|
*
|
| 59 | ml |
maple syrup
|
|
Directions
Wash and clean game hens.
Pat dry and rub cavities with the five spice powder.
Mix hoisin sauce, bean sauce, sherry and plum sauce.
Rub remaining sauce mixture plus salt.
Let stand overnight.
Mix soy sauce and syrup.
Preheat oven at 350℉ (180℃).
Rub skin of game hens with soy sauce and syrup mixture.
Roast back side up for 20 to 25 minutes.
Turn breast side up and roast for another 20 to 25 minutes until skins turn golden brown.
