Barbecued Vietnamese Five-Spice Cornish Game Hens
 
      4    Cornish game hens (14 ounces      1/4 ts Black pepper
           -each)                            1/2 ts Five spice powder
      4    Garlic cloves                   1 1/2 tb Vietnamese fish sauce
      2    Shallots, or 3 green onions,             -(nouc mam)
           -white part only                1 1/2 tb Light soy sauce
  1 1/2 tb Sugar                           1 1/2 tb Dry sherry
    1/2 ts Salt                           
 
  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.

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