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Cooked by: Chef / Last Modified: 2/7/2008 / Base: Poultry / Number of Servings: 4 |
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Directions: 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.
Ingredients:
4 Cornish game hens
4 Garlic cloves
2 Shallots
1 1/2 Tablespoon(s) Sugar
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Five spice powder
1 1/2 Tablespoon(s) Vietnamese fish sauce
1 1/2 Tablespoon(s) Light soy sauce
1 1/2 Tablespoon(s) Dry sherry |
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