Recipe - Oriental Rock Cornish Hens

4 Rock Cornish Hens; (11 1/4
lbs. each)
1/3 cup Chopped onion
1/3 cup Chopped celery
2 tablespoon Butter or Margerine
1 cup Uncooked regular rice
1 cn (13.25 oz) Chicken broth
1 cn (8 oz) Crushed pineapple;
drained
Melted butter or margarine
1/3 cup Sugar
1 teaspoon Cornstarch
1/3 cup Soy Sauce
One fourth teaspoon Ginger

Thaw hens. Heat oven to 350F. Wash hens and pat dry. In medium skillet,
cook and stir onion and celery in 2 talespoons butter or margarine until
onion is tender. Stir in rice and chicken broth. Heat to boiling, stirring
occasionally. Reduce heat; cover tightly and simmer over low heat about 20
minutes or until al liquid is absorbed. Stir in pineapple.

Stuff hens lightly with rice mixture; fasten openings with skewers and lace
shut with string. Place hens breast side up on rack in open shallow
roasting pan; brush with melted butter or margarine. Do not add water. Do
not cover. Roast 1 1/41 One half hours, brushing often with melted butter or
margarine.

While hens roast, stir together sugar and cornstarch in small saucepan.
Stir in soy sauce and ginger. Cook over medium heat, stirring constantly,
until mixture thickens and boils. Boil and stir one minute. Cool.

Brush hens with soy mixture. Roast 20 minutes longer, brushing hens again
with soy mixture. Place on warm platter; pour remaining sauce over hens and
serve separately.

Posted to TNT Recipes Digest, Vol 01, Nr 956 by "Alan C. Schoen"
maschoen@earthlink.net on Jan 21, 1998