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Stewed Cornish Hens Stuffed With Rice, Chicken and Other Poultry, Korean Recipe, Korean Food Recipe
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STEWED CORNISH HENS STUFFED WITH RICE

INGREDIENTS :

2 cornish hens (about 1kg each), 1/4 cup of glutinous white rice, 4 red dates, 7 cloves of garlic, 4 whole chestnuts, 3 stems of spring onion.


SEASONINGS:
(1) 2t sea salt, 2t chonju (i.e. rice wine), 1/4t ground black pepper.
(2) 4 cups of chicken broth.

PREPARATION :

1. Add rice to a large bowl; Fill with cold running water; Swish the rice around and drain the water; Repeat the step till the water runs clear.
2. Fill the bowl with the rice with cold water to cover; Leave it for 1 hour; Drain in a sieve.
3. Add seasoning (1) to a bowl; Mix well.
4. Discard any innards of hens; Rinse the hens both inside and out in cold water; Remove any hair with a pair of tweezers; Pat-dry with kitchen paper; Rub the exterior and cavity of hens with the seasoning (1).
5. Pre-heat an oven to 218 degree celsius.
6. Use the tip of a sharp paring knife to score an X on the flat side of chestnuts; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to aluminum paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove).
7. Rinse red dates and drain; Pit.
8. Peel and rinse garlic.
9. Cut off the roots of spring onion; Rinse and drain; Chop.
10. Add the glutinous rice from the step 2, the chestnuts, the red date and 4 garlic cloves to a bowl; Mix well; Loosely pack an half of the mixture into the cavity of each hen.
11. Pierce the skin at one side of the opening of the cavity of the hen with a toothpick and weave the toothpick on the other side to enclose the rice stuffing; Wrap the kitchen string around the legs and the wings of the hen (repeat the step for another hen).
12. Pre-heat the oven to 220 degree celsius.
13. Arrange the hens in a baking casserole; Pour seasoning (2) into over the hens; Add the remaining garlic to the casserole; Cover the casserole with its lid; Cook over a medium heat for 1 hour; Turn off the heat; Remove the lid of the casserole; Put the casserole on the middle rack in the oven; Roast for 3 minutes; Remove the casserole from the oven; Discard the toothpicks and strings; Sprinkle with the spring onion; Serve immediately.