Oriental Rock Cornish Hens
|Rock cornish hens||4|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Uncooked regular rice||1 Cup (16 tbs)|
|Chicken broth||1 Can (10 oz)|
|Crushed pineapple||1 Can (10 oz), drained|
|Melted butter/Margarine||1 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
Thaw hens if frozen.
Heat oven to 350°.
Wash hens and pat dry.
In medium skillet, cook and stir onion and celery in 2 tablespoons butter until onion is tender.
Stir in rice and chicken broth.
Heat to boiling, stirring occasionally.
Reduce heat; cover tightly and simmer over low heat about 20 minutes or until all liquid is absorbed.
Stir in pineapple.
Stuff hens lightly with rice mixture; fasten openings with skewers and lace shut with string.
Place hens breast side up on rack in open shallow roasting pan; brush with melted butter.
Do not add water.
Do not cover.
Roast 1 1/2 hours, brushing often with melted butter.
While hens roast, stir together sugar and cornstarch in small saucepan.
Stir in soy sauce, monosodium gluta-mate and ginger.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Brush hens with soy mixture.
Roast 20 minutes longer, brushing hens again with soy mixture.
Place on warm platter; pour remaining sauce over hens or serve separately.