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heidih

heidih

I played with Cornish hens alot as a young cook. Usually roasted and basted with butter and  fruity elements. But my favorite prep was steamed. Cavity stuffed with ginger, scallion, and rubbed inside & out with soy and sichuan peppercorn. The hen skin is nothing to write home about on a good day - think we peeled it off. Dipped the succulent meat in a tarted up plum sauce. Steaming fowl is an under-utiized method in the West I think.

heidih

heidih

I played with Cornish hens alot as a young cook. Usually roasted and basted with butter and  fruity elements. But my favorite prep was steamed. Cavity stuffed with ginger, scalion, and rubbed inside & out with soy and sichuan peppercorn. The hen skin is nothing to write home about on a good day - think we peeled it off. Dipped the succulent meat in a tarted up plum sauce. Steaing fowl is an under-utiized method in the West I think.

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