Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 | Rock Cornish game hen |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 1 tablespoon | Fresh ginger root; minced |
| ¼ cup | Crystallized ginger; minced |
| ½ cup | Plum sauce; or duck sauce |
| ¼ cup | Maple syrup |
| ½ cup | Dry sherry |
| 2½ tablespoon | Soy sauce |
| 1 tablespoon | Fresh ginger root; minced |
Preheat oven to 375 F. Remove any excess fat from the hens, rinse, drain and pat dry. Rub hens insidde And out with salt and pepper. Stuff the cavity of each hen with 1 tsp of minced ginger, rubbing the ginger all over the cavity. Place the hens on a roasting rack in the middle of the oven, roast for 15 minutes. Meanwhile combine the sauce ingredients. Brush the hens generously with barbeque sauce mixture and bake for 45 minutes longer, brushing every 15 minutes with the BB-Q sauce, until golden brown and crisp. Pierce the thigh with a knife the juices should run clear. Slip hens in half and serve immediately.
Posted to MM-Recipes Digest V4 #268 by Walt Gray <waltgray@...> on Oct 12, 1997