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Rec: Glazed Game Hens with Master Sauce

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Joined: Dec 9, 2005

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Posted to Thread #1273 at 2:49 am on Mar 28, 2006

It's been quite a while since I made this and I don't recall where I got the recipe but I like it alot.

Glazed Game Hens with Master Sauce

Master Sauce

8 cups water
1-1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel (or orange peel)
5 1/2-inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise

2 large fresh game hens, trussed, room temperature

2 cups peanut oil or corn oil for deep frying (optional cooking method)
Plum sauce (optional cooking method)
Hot Chinese mustard (optional cooking method)

For sauce: Combine first 12 ingredients in heavy 4 quart saucepan or Dutch oven and mix well. Place pan over low heat and simmer for 1 hour.

Add game hens to sauce breasts side down. Return liquid to low boil. Reduce heat to low and simmer game hens 10 minutes. Turn off heat. Cover pot and let game hens steep in liquid 1 hour. Drain hens well, reserving liquid if desired. Cool hens completely. Cut into serving pieces, quartering breasts. Serve game hens at room temperature or refrigerate and serve cold.

Optional method: After simmering game hens 10 minutes, remove from sauce and dry thoroughly with paper towels. Transfer hens to wire rack and let dry at room temperature at least 4 hours.

Heat oil for deep-frying in wok or deep saucepan to 375 degrees. Add game hens one at a time and fry, ladling oil over top until golden, about 5 minutes. Drain well on paper towels and dry thoroughly. Chop into bite-size pieces. Serve immediately or at room temperature. Accompany with plum sauce or hot Chinese mustard.

The master sauce can be refrigerated or frozen and used to simmer other meats.

4 to 6 servings.


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