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Oriental Rock Cornish Hens

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  Rock cornish hens 4
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 2 Tablespoon
  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)
  Cornstarch 1 Teaspoon
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Monosodium glutamate 1⁄4 Teaspoon
  Ginger 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.

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Oriental Rock Cornish Hens Recipe