Glazed Game Hens with Sauce
Source of Recipe
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Recipe Introduction
The master sauce can be refrigerated or frozen and used to simmer other meats.
List of Ingredients
8 cups water
1 1/2 cups soy sauce
1/2 cup dry Sherry
3 tbsp sugar
1 whole dried red chili
1 large piece fresh tangerine peel
(or orange peel)
5 1/2inch thick slices fresh ginger, unpeeled
2 tsp whole cloves
1/2 tsp freshly ground Szechwan peppers
2 cinnamon sticks
1 or 2 whole star anise
2 large fresh game hens, trussed, room temperatureRecipe
for the sauce:
Combine first 11 ingredients in a heavy 4 quart saucepan
or Dutch oven and mix well.
Place pan over low heat and simmer for 1 hour.
Add game hens to sauce breasts side down.
Return liquid to low boil.
Reduce heat to low and simmer game hens 10 minutes.
Remove from sauce and dry thoroughly with paper towels.
Transfer hens to wire rack.
Let dry at room temperature at least 4 hours.
Chop into bite size pieces.
Serve immediately or at room temperature.
Accompany with a plum sauce a or hot Chinese mustard.
4 to 6 servings.
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