Barbecued vietnamese five-spice cornish game
4 Servings
Ingredients
| Quantity | 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 |
Directions
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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