Game Hens Indonesian Style alt.cooking-chien/Connie G (2000)
2 Cornish game hens (trimmed of fat, cut in half) 1 lemon (juice only) 1 tablespoon turmeric 1 medium onion (peeled, quartered and sliced thin) 1 clove of garlic (minced) 1 slice of fresh ginger about the size of a 50 cent piece (minced) 1 stalk lemon grass (Remove all but innner core and mince) 1 cup long grain rice (Thai jasmine rice preferred) 2 tablespoons of chopped cilantro 1 can of coconut milk (not cream of coconut. Coconut milk should be in the international food section of your grocery with the Thai items. Shake it well before opening) 1/8-1/2 teaspoon of cayenne (to taste) vegetable oil salt
Rub the hens with lemon juice, teaspoon of salt, and turmeric. Let stand in a glass or plastic bowl for 15 minutes. Pre-heat oven to 350.
In large, oven-proof pan with cover (I use a Calphalon) saute the onion, garlic, ginger, and lemon grass in 2-3 tablespoons of vegetable oil over medium heat until soft (3-5 minutes).
Push onion mixture to the side of the pan, and cook the game hens 7-8 minutes on each side.
Remove hens. Add rice to pan and saute, stirring, for 1-3 minutes. Add coconut milk with enough water to make 2 cups of liquid. Add 1 tablespoon of salt or more to taste, the cilantro, and cayenne. Bring to a boil, stirring.
Place hens on topic of rice mixture, cover pan, and bake for 25 minutes. Remove from oven but let sit covered for 5 minutes. Serve on platter with hens on a bed of the rice.
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