Barbecued Vietnamese Five Spice Cornish Game
Ingredients| 1 stephen ceideburg 4 cornish game hens (14 ounces each) 4 garlic cloves 2 shallots, or 3 green onions, white, part only 1 1/2 tbsp sugar 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp five spice powder 1 1/2 tbsp vietnamese fish sauce (nouc mam) 1 1/2 tbsp light soy sauce 1 1/2 tbsp dry sherry |
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This aromatic barbecued game hen can be easily served West- ern style
with rice, cole slaw or a green salad. [But it would be better with
Thai cucumber salad or Vietnamese carrot salad. Mmmm... S.C.] Halve
the hens through the breast. Flatten with the palm of your hand. In a
mortar or food processor, pound or mince garlic, shallots and sugar.
Add remaining ingredients and mix thoroughly. Pour mixture over hens;
marinate for at least 2 hours or overnight in refrigerator. Set hens,
skin-side down, on grill and barbecue over medium coals for 15
minutes. Turn and barbecue 15 minutes longer or until they are
thoroughly cooked. Serve with Nuoc Cham dipping sauce.
Servings:
4
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