(Roasted Cornish hen).
Due to religious reason or personal preferences some Khmer Krom prefers roasted chicken to roasted pig or roasted duck.
Roasted Cornish hen is delicious and leaner meat comparing to roasted duck or pig.
- Ingredients :
- 1 Cornish hen or chicken
- ½ Teaspoon salt
- 2 Tablespoon soy sauce
- 2 Cloves garlic, minced
- A dash of five spice powder
- 1 Tablespoon honey
- 1 Tablespoon cornstarch
- ¼ Teaspoon black pepper
- 1 Stalk green onion, chopped an inch length
- 2 Cloves Star anise
- 1 Thin slice ginger root
- 2 Cups water
- Procedures :
Clean chicken; removed organs package, rinse chicken under cold water and pats dry with paper towel.
Put chicken in a large container, rubs salt on chicken and it stomach cavity, set a side.
In a small bowl, mix soy sauce with garlic, five spice powder, honey, cornstarch, black pepper, green onion and star anises, mix well.
Rubs sauce on chicken and the stomach cavity, stuffs star anises, green onion, and slice ginger in it stomach cavity, sew and sealed the stomach cavity, covered container with lid and refrigerated over night or at least 4 hours.
Pre heat oven at 350 degrees.
Pour 2 cups water in a baking pan with baking rack, put chicken with breast side up on a baking rack (but do not let the water touch chicken), and bake for 20 minutes.
Flips chicken over with the back side up and bake for 20 minutes.
Turn chicken with breast side up again, continue to bake for 30 to 40 minutes more or till the skin crispy and golden brown.
Serve hot with rice and hoisin sauce.
Copyright by Mylinh Nakry.