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Oriental Rock Cornish Hens Recipe

5 stars - based on 3 votes
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This recipe for Oriental Rock Cornish Hens is from From Our Hearts To Your Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Rock Cornish Hens (1 to 1 1/4 lb. each)
1/3 c. chopped onion
1/3 c. chopped celery
2 T. butter or margarine
1 c. uncooked regular rice
1 can (13 3/4 oz.) chicken broth
1 can (8 3/4 oz.) crushed pineapple, drained
Melted butter or margarine
1/3 c. sugar
1 t. cornstarch
1/3 c. soy sauce
1/8 t. monosodium glutamate
1/4 t. ginger
Directions:
Directions:
Thaw hens if frozen. Heat oven to 350º. Wash hens and pat dry. In medium skillet, cook and stir onion and celery in 2 T. butter until onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring occasionally. Reduce heat; cover tightly and simmer over low heat about 20 minutes or until all liquid is absorbed. Stir in pineapple.
Stuff hens lightly with rice mixture; fasten opening with cooking string (if desired). Place hens breast side up on rack in open shallow roasting pan; brush with melted butter. Do not add water. Do not cover. Roast 1 12 hours, brushing often with melted butter.
While hens roast, stir together sugar and cornstarch in small saucepan. Stir in soy sauce, monosodium glutamate and ginger. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool.
Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again with soy mixture. Place on warm platter; pour remaining sauce over hens or serve separately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Excellent dinner party entree!

 

 

 

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