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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove neck and giblets from hens and rinse them and pat dry. Halve hens by cutting firmly through the breast and backbone with a sharp knife. Pound each half with the palm of your hand to flatten the hens. | 2. Marinade: | 3. In a medium saute pan or skillet, combine all marinade ingredients and simmer 7-8 minutes. Cool in refrigerator or freezer. In a large, resealable plastic bag, marinate hens for 2-3 hours. Remove hens from marinade; reserve marinade. | 4. Prepare a charcoal fire. When coals are very hot but not flaming, spearate them to the sides of the grill so the hens can cook in the middle by indirect heat. The coals should be hot enough to cook for one hour, but not so hot as to burn the honey in the marinade. For a gas grill, heat grill and turn flames to low. | 5. Place hens on grill skin side down and cook, covered, about 25 minutes, basting with marinade. | 6. Turn and continue to cook and baste for 20-25 minutes, or till juices run clear (I don't think mine took quite that long). | 7. Remove from grill and keep warm. | 8. In a large saute pan or wok, heat oil over high heat. Add onions, garlic, ginger, carrots, celery, peppers, bok choy and five spice powder. | 9. Stir fry for 3-4 minutes, tossing constantly. | 10. Add soy sauce, stock and brown sugar and continue to stir fry for 2-3 minutes more. Do not overcook. | 11. To serve, divide vegetables evenly on plates and top with game hen halves. | 12. If you have marinade left over and want to use it drizzle over the dish, place marinade in a saucepan and bring to a boil, reduce heat and simmer for 3-4 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornish hen	3			-	-	-	-
soy sauce	1/2	cup	reduced sodium	25.44	2.3664	3.9072	0.2736
riesling wine	1/4	cup		201.7333	0.0	44.88	1.1333
honey	2	tablespoons		-	-	-	-
rice wine vinegar	2	tablespoons		-	-	-	-
black bean	1	tablespoon	fermented rinsed chopped	41.261	7.5456	2.6136	0.1718
sesame chili oil half	2	teaspoons	used	201.7333	0.0	44.88	1.1333
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
garlic clove	3		chopped	201.7333	0.0	44.88	1.1333
ginger	2	tablespoons	ground	2.4	0.5331	0.0546	0.0225
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
oil	3	tablespoons		336.384	0.0	0.1075	38.2003
onion	1	cup	sliced	64.0	14.944	1.76	0.16
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
ginger	1 1/2	1/2	peeled minced	2.4	0.5331	0.0546	0.0225
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
red bell pepper	3/4	cup	julienned	201.7333	0.0	44.88	1.1333
yellow bell pepper	3/4	cup	julienned	201.7333	0.0	44.88	1.1333
green cabbage	1/2	cup	chopped	201.7333	0.0	44.88	1.1333
bok choy	8	ounces	trimmed sliced	201.7333	0.0	44.88	1.1333
five spice powder	2	teaspoons		201.7333	0.0	44.88	1.1333
soy sauce	3	tablespoons		25.44	2.3664	3.9072	0.2736
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
brown sugar	1	tablespoon		34.2	8.8281	0.0108	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.