Soy-Poached Game Hens

Name: Soy-Poached Game Hens
Yield: Serves 4
Cuisine: Chinese
Ingredients: 4 cups water; ¾ cup dark soy sauce; ⅓ cup Chinese black vinegar or balsamic vinegar; 4 tablespoons chopped fresh ginger; ⅓ cup sugar; ⅓ cup Chinese black vinegar or balsamic vinegar; Toasted sesame seeds, diagonally sliced green onions, and fresh cilantro sprigs for garnishing; 3 cups mixed savory baby greens, such as red mustard, arugula, savoy cabbage, or mizuna; 3 cups mixed savory baby greens, such as red mustard, arugula, savoy cabbage, or mizuna; 3 cups mixed savory baby greens, such as red mustard, arugula, savoy cabbage, or mizuna; 3 cups mixed savory baby greens, such as red mustard, arugula, savoy cabbage, or mizuna; 4 ounces soba noodles, cooked and cooled; 3 cups mixed savory baby greens, such as red mustard, arugula, savoy cabbage, or mizuna; Toasted sesame seeds, diagonally sliced green onions, and fresh cilantro sprigs for garnishing; Toasted sesame seeds, diagonally sliced green onions, and fresh cilantro sprigs for garnishing; 4 large garlic cloves, bruised; Juice and half the grated zest of 1 orange; 1 large star anise pod; ¾ teaspoon fennel seeds; ¼ teaspoon red pepper flakes; One 3-inch piece cinnamon stick; Toasted sesame oil; 2 large game hens, about 14 ounces each

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a Chinese approach to cooking and serving poultry. The hens may be served in smaller, chopped pieces as an appetizer, or halved for a main course. This same technique also works deliciously with chicken and pork loin or tenderloin.

Ingredients

4 cups water
¾ cup dark soy sauce
⅓ cup

Asia
China
Starter
Main course

Method

In a medium stockpot, heat the water, soy sauce, sugar, vinegar, ginger, orange juice, orange zest, garlic, fennel seeds, anise pod, cinnamon stick, and pepper flakes. Simmer, covered, for 5 minutes.

Add the game hens and gently simmer, covered, for 35 minutes. Remove from the heat and allow the hens to stand for 20 to 25 minutes or longer. The longer they stand the more the color and f