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1 gal. chicken stock
1 cup sake
1 oz. ginger root, sliced
1 scallion, sliced
1 garlic clove, pared, minced
1 star anise
1 clove
1 cinnamon stick, broken
6 Cornish hen breast halves
18 thin asparagus spears, blanched
2 to
3 cups Sashimi rice, cooked
1 red bell pepper, blanched, peeled, sliced
1 green bell pepper, blanched, peeled, sliced
3 baby bok choy
6 Chinese broccoli florets, blanched
Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes.
1 cup sake
1 oz. ginger root, sliced
1 scallion, sliced
1 garlic clove, pared, minced
1 star anise
1 clove
1 cinnamon stick, broken
6 Cornish hen breast halves
18 thin asparagus spears, blanched
2 to
3 cups Sashimi rice, cooked
1 red bell pepper, blanched, peeled, sliced
1 green bell pepper, blanched, peeled, sliced
3 baby bok choy
6 Chinese broccoli florets, blanched
Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes.
