From, "Dining by Design...Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter.


  • 3 Tablespoons soybean oil or corn oil
  • 2 green onions, cut into 1-inch slices
  • 3 cloves garlic, crushed
  • 1 (2-inch) piece of gingerroot, cut into 1/8-inch slices
  • 3 star anise pods
  • 1 teaspoon Sichuan peppercorns
  • 1 cup soy sauce
  • 1/2 cup sake or dry sherry
  • 1 Tablespoon sugar
  • 1 cup water
  • 4 (about 1 pound each) Cornish hens


Warm the oil in a large heavy saucepan.  Add the green onions, garlic, gingerroot, star anise and peppercorns.  Cook over medium-high heat for 5 minutes or until fragrant and the green onions are golden.  Stir in the soy sauce, sake, sugar and 1 cup water.  Simmer gently for 10 minutes.

Add the hens to the soy sauce mixture, breast side up.  Cook, covered, over medium-low heat for 40 minutes or until the hens are cooked through and the juices run clear when a thigh is pierced with a fork, turning every 10 minutes.

Remove from the heat; let stand, covered, for 10 minutes.  Remove to a warm platter; cover loosely with foil to keep warm.  Strain the braising liquid; skim the fat.  Remove the hens to individual plates; serve with wild rice.


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