lindatooo
Head Chef
4 Cornish Hens, thawed
1/3 C onion, chopped
1/3 C celery, chopped
2 T butter
1 C rice (long grain)
14 oz chicken broth
1 can crushed pineapple
Black Sauce
1 1/3 C sugar
2T cornstarch
1 1/3 C soy sauce
1/2 t MSG
1 T powdered ginger
In a medium saucepan saute oniion and celery in butter until softened. Add rice and stir. Add broth and stir; cover and simmer about 20 minutes (until liquid is absorbed). Stir in pineapple, season with pepper and allow to cool a bit.
Stuff hens lightly with rice misture. Smear hens with butter and dust with salt. Bake at 350 degrees for about 2 hours.
Sauce:
While birds are roasting combine sauce ingredients in a small saucepan and stir well to combine. Bring to a boil and allow to thicken stirring constantly for about 2 minutes or until it coats the spoon thickly and looks like tar.
Baste the birds with the sauce during the last 20 minutes of roasting. I serve any remaining sauce at table.
1/3 C onion, chopped
1/3 C celery, chopped
2 T butter
1 C rice (long grain)
14 oz chicken broth
1 can crushed pineapple
Black Sauce
1 1/3 C sugar
2T cornstarch
1 1/3 C soy sauce
1/2 t MSG
1 T powdered ginger
In a medium saucepan saute oniion and celery in butter until softened. Add rice and stir. Add broth and stir; cover and simmer about 20 minutes (until liquid is absorbed). Stir in pineapple, season with pepper and allow to cool a bit.
Stuff hens lightly with rice misture. Smear hens with butter and dust with salt. Bake at 350 degrees for about 2 hours.
Sauce:
While birds are roasting combine sauce ingredients in a small saucepan and stir well to combine. Bring to a boil and allow to thicken stirring constantly for about 2 minutes or until it coats the spoon thickly and looks like tar.
Baste the birds with the sauce during the last 20 minutes of roasting. I serve any remaining sauce at table.
