Barbecued vietnamese five-spice cornish game

Yield: 4 Servings

Measure Ingredient
Stephen Ceideburg
4 Cornish game hens (14 ounces each)
4 Garlic cloves
2 Shallots, or 3 green onions, white part only
1½ tablespoon Sugar
½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Five spice powder
1½ tablespoon Vietnamese fish sauce (nouc mam)
1½ tablespoon Light soy sauce
1½ tablespoon Dry sherry

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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