Tea-Smoked Cornish Hens With Sesame Vinaigrette
Updated January 29, 2023
- Total Time
- 1 hour 15 minutes, plus overnight refrigeration
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Ingredients
3 Cornish hens
THE MARINADE
3 tablespoons rice wine
1 teaspoon salt
6 stalks scallion, smashed lightly with the flat side of a cleaver
6 slices ginger root, about the size of a quarter, smashed lightly with the flat side of a cleaver side of a cleaver
THE TEA-SMOKING MIXTURE
8 tablespoons loose black tea leaves, such as Lapsang souchong
4 tablespoons light brown sugar
½ cup aniseed
¼ cup sesame oil
THE SESAME VINAIGRETTE
¼ cup soy sauce
3 tablespoons Chinese rice vinegar
2 tablespoons sesame oil
1 tablespoon rice wine
1 tablespoon sugar
½ teaspoon salt
⅓ cup minced scallion greens
Nutritional analysis per serving (6 servings)
15 grams carbs; 170 milligrams cholesterol; 545 calories; 17 grams monosaturated fat; 11 grams polyunsaturated fat; 9 grams saturated fat; 39 grams fat; 2 grams fiber; 693 milligrams sodium; 32 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the Cornish hens in a mixing bowl. In a separate bowl, combine all the ingredients for the marinade. Add to the hens and toss thoroughly to coat, rubbing the marinade into the cavities as well. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Step 2
Cover the bottom of a bamboo steamer tray (or two, if necessary) with parchment or wax paper and arrange the hens on top, breast side-up. Cover. Fill a wok with 4 or 5 inches of water, so that it will be level with the bottom edge of the steamer and bring to a boil. Place the steamer over the boiling water and steam for 30 minutes, or until cooked. If steaming two layers, stack the layers, increase the cooking time to 45 minutes and rotate the steamers midway through the cooking time. Remove the hens and set aside.
- Step 3
Empty the wok and line it with heavy-duty aluminum foil. Cover the inside of the lid with foil as well. Combine the ingredients for the tea-smoking mixture except the sesame oil and place half in the bottom of the wok. Balance a smoking rack over it (or, if you don't have one, use a grid made of 8 wooden chopsticks) and arrange two of the steamed hens on top, breast side up. Cover and place over high heat. Cook for about 15 to 18 minutes from the time the smoky smell is apparent. Remove the hens and brush the outside generously with sesame oil. Repeat with remaining hen and tea-smoking mixture and oil, using clean aluminum foil. Let cool slighty and cut the hens in half or carve into serving pieces, then arrange on serving platters.
- Step 4
Combine the ingredients of the sesame vinaigrette. Before serving, pour the vinaigrette over the Cornish hens.
Private Notes