Grilled Vietnamese Five-spice Cornish Game Hensappetizers, poultry, vietnamese 4 Cornish game hens; (14 ounces, each) 4 garlic cloves 2 shallots; or 3 green onions, -- white part only 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon five spice powder 1 1/2 tablespoons Vietnamese fish sauce; (nouc mam) 1 1/2 tablespoons light soy sauce 1 1/2 tablespoons dry sherry This aromatic grilled game hen can be easily served Western style with rice, coleslaw or a green salad. [But it would be better with Thai cucumber salad or Vietnamese carrot salad.] 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 rack and grill over medium coals for 15 minutes. Turn and grill 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce. |
