Yield: 1 servings
Measure | Ingredient |
---|---|
3 tablespoons | Five-spice powder* |
4 tablespoons | Vegetable oil |
\N \N | Four; (2 1/2-pound) guinea |
\N \N | ; hens,** rinsed and |
\N \N | ; patted dry |
1 cup | Dry white wine |
\N \N | The zest of 1 1/2 navel oranges; removed in strips |
\N \N | ; with a vegetable |
\N \N | ; peeler |
\N \N | Eight; (1/4-inch-thick) |
\N \N | ; slices of fresh |
\N \N | ; gingerroot, crushed |
\N \N | ; lightly with the |
\N \N | ; flatside of a large |
\N \N | ; knife |
3 \N | Whole star anise* |
2½ cup | Chicken broth |
½ cup | Water |
3 tablespoons | Soy sauce |
2 tablespoons | Cornstarch; dissolved in 2 |
\N \N | ; tablespoons cold |
\N \N | ; water |
\N \N | ***FOR STEAMED BROCCOLI RABE AS AN |
\N \N | ; ACCOMPANIMENT*** |
2½ pounds | Broccoli rabe; (available at |
\N \N | ; specialty produce |
\N \N | ; markets and some |
\N \N | ; supermarkets) or |
\N \N | ; choi sum (Chinese |
\N \N | ; flowering cabbage, |
\N \N | ; available at Asian |
\N \N | ; markets) |
FOR THE SAUCE
*available at Asian markets, specialty foods shops, and some supermarkets **available at some butcher shops In a small bowl stir together the five-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt.
In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350F. oven, switching the pans from one rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170F. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.
Make the sauce while the hens are standing: Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the gingerroot, and the star anise, and boil the mixture until the liquid is reduced to about ⅓ cup.
Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.
Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately. To make steamed broccoli rabe:
Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 4 to 5 minutes, or until the stems are tender.
Serves 8.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.