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| RECIPE FOR BARBECUED VIETNAMESE FIVE-SPICE CORNISH GAME HENS |
Title: Barbecued Vietnamese Five-Spice Cornish Game Hens
Category: Vietnamese -game
Serves: 4
Ingredients:
| | Stephen Ceideburg | | 4.00 | | Cornish game hens (14 ounces | | | each) | | 4.00 | | Garlic cloves | | 2.00 | | Shallots, or 3 green onions, | | | white part only | | 1.50 | tb | Sugar | | 0.50 | ts | Salt | | 0.25 | ts | Black pepper | | 0.50 | ts | Five spice powder | | 1.50 | tb | Vietnamese fish sauce | | | (nouc mam) | | 1.50 | tb | Light soy sauce | | 1.50 | tb | Dry sherry |
Instructions:
This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad.
Halve the hens through the breast.
Flatten with the palm of your hand.
In a mortar or food processor, pound or mince garlic, shallots and sugar.
Add remaining ingredients and mix thoroughly.
Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator.
Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes.
Turn and barbecue 15 minutes longer or until they are thoroughly cooked.
Serve with Nuoc Cham dipping sauce.
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