Hearburn Diet Recipe #21 -Shanghai Cornish Hens

Posted by admin
September 1, 2008

Shanghai Cornish Hens

Ingredients:
1 cup hot tap water
1/4 cup brown sugar
3 Tbsp kosher salt
2 cups apple juice
2 tsp Oriental five-spice powder
2 Cornish hens, split or 2 split chicken halves

Oriental Barbecue Sauce:
1/3 cup hoisin sauce
2 Tbsp apple juice
1 Tbsp toasted sesame oil

In a 1-gallon zip seal bag, mix water, brown sugar, and salt until salt dissolves. Add apple juice, five-spice powder, and hen halves. Seal bag, removing excess air. Place bagged hens in a drip pan and refrigerate 4 to 8 hours. Remove hen halves from brine; discard brine. Rinse hens thoroughly under warm tap water; pat dry. Place hens, skin side up, in a shallow roasting pan. Roast uncovered at 375° for 25 minutes. Meanwhile, stir together hoisin sauce, apple juice, and sesame oil in a bowl. Reserve half of sauce for basting. Brush hens liberally with sauce. Bake 15 minutes longer or until the juices run clear and a thermometer inserted into the thigh reads 180°, covering the hens with foil to slow browning, if necessary. Serve hens with remaining sauce.

Yield: 4 servings

Chef’s Notes: The salty marinade called brining is a chef’s secret to moist and succulent poultry, pork and shrimp. Be sure to remove the chicken from the brine in the time allotted and rinse well. Over-brined or improperly rinsed foods become salty.

Oriental five-spice powder is an aromatic ground spice blend of anise, cinnamon, fennel seed, clove and Szechuan peppercorns. Hoisin sauce is a common Chinese condiment used in “Peking Duck” and stir-fries. Look for these flavorful ingredients and sesame oil in the Oriental aisle at your grocery store.

Nutritional Analysis (5 oz. cooked, skinless chicken):
Calories: 260
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 155 mg
Sodium: 700 mg
Carbohydrates: 10 g
Fiber: 0 g
Sugar: 4 g
Protein: 34 g

[Source: The Gerd Life(thegerdlife.com)]

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