Giving Hens A Turn
Wednesday - March 08, 2006
Back after a TV break for the Winter Olympics, this week we chat with the folks from the Coalition for a Tobacco Free Hawaii while cooking up the following healthy recipes.
HERB/GARLIC ROTISSERIE CORNISH GAME HENS
* 6 Cornish game hens
* 1 tablespoon sea salt
* 3/4 cup softened butter
* 2 tablespoons minced garlic
* juice from 1 large orange or 2 tangerines
* 1 teaspoon minced fresh mint
* 1 teaspoon minced green onions
* 1 teaspoon minced fresh Chinese parsley
* 3 tablespoons Aloha shoyu
* 2 teaspoons sugar
* pepper, to taste
* 6 lemon wedges
Prepare rotisserie and light coals or preheat oven at 350 degrees.
Rinse game hen and pat dry. Wet hands with a little water and spread salt over hands. Rub and massage the salt into your game hens. In a mixing bowl, mix butter, garlic, juice, mint, green onions, parsley, shoyu, sugar and pepper together into a paste. Rub the herb paste thoroughly over the game hens, add a lemon wedge as well as the herb paste into the cavities of the game hen.
Secure onto the rotisserie and roast for 55 minutes to 1 hour, or if you want to bake the hens in the oven, place the hens in a roasting pan and bake at 350 degree for about 40 minutes or until golden brown. Serve with garlic mashed potatoes.
BOK CHOY BROCCOLI
* 2 tablespoons cooking oil
* 1 medium onion, thinly sliced
* 1 tablespoon fresh ginger root, grated or minced
* 2 cloves garlic, crushed
* 1/2 teaspoon salt
* 3 cups fresh broccoli florets, sliced
* 1 pound bok choy, coarsely chopped
* 2 tablespoons lemon juice
* 1 1/2 teaspoons sugar
* 1 tablespoon Aloha shoyu
Heat oil in a wok or skillet on medium high until it is almost smoking. Add onions, ginger, garlic and salt. Stir-fry for 2 minutes. Add broccoli and bok choy and stir-fry for 1 minute. Add lemon juice, sugar and shoyu and stir-fry for 3 minutes or until crisp-tender.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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