Coconut-Pineapple Sweet Rice
INGREDIENTS:
3 tb Soybean or corn oil 3 Star anise
2 Scallions 1 ts Szechwan peppercorns
-cut in 1" pieces 1 c Soy sauce
3 Garlic clove(s), smashed 1/2 c Sake or dry sherry
1 2" piece ginger 1 tb Sugar
-cut in 1/8" slices 4 Cornish hens (1 lb ea)
3 tb Soybean or corn oil 3 Star anise
2 Scallions 1 ts Szechwan peppercorns
-cut in 1" pieces 1 c Soy sauce
3 Garlic clove(s), smashed 1/2 c Sake or dry sherry
1 2" piece ginger 1 tb Sugar
-cut in 1/8" slices 4 Cornish hens (1 lb ea)
1. Heat oil in large enameled cast-iron casserole. Add scallions, garlic, ginger, star anise and Szechwan peppercorns and cook over moderately high heat until fragrant and vegetables are golden, about 5 minutes. Add soy sauce, sake or dry sherry, sugar, and 1 cup of water and simmer gently for 10 minutes.
2. Add hens to casserole, breast sides up. Cover, reduce heat to moderately low, and simmer, turning hens every 10 minutes, until the juices run clear when a thigh is pierced with a fork, about 40 minutes. Remove from heat and let hens stand covered for 10 minutes. Transfer hens to a platter; loosely cover with foil and keep warm. Strain braising liquid and skim off fat.
3. Serve with Coconut-Pineapple Sweet Rice and a little of the soy braising liquid.
2. Add hens to casserole, breast sides up. Cover, reduce heat to moderately low, and simmer, turning hens every 10 minutes, until the juices run clear when a thigh is pierced with a fork, about 40 minutes. Remove from heat and let hens stand covered for 10 minutes. Transfer hens to a platter; loosely cover with foil and keep warm. Strain braising liquid and skim off fat.
3. Serve with Coconut-Pineapple Sweet Rice and a little of the soy braising liquid.