| previous | next |
Title: Thai Hens
Categories: Poultry Main
Yield: 4 Servings
| 3 | Rock Cornish hens - fresh or frozen - (about 1-1/2 lbs. each | |
| 1/2 | c | Kikkoman Teriyaki Sauce |
| 1 | tb | Grated lemon peel |
| 1 | tb | Lemon juice |
| 2 | Garlic cloves; pressed | |
| 1/4 | ts | -to... |
| 1/2 | ts | Ground red pepper (cayenne) |
| 1 | tb | Minced fresh cilantro |
Split hens lengthwise. Rinse halves; drain and pat dry. Combine next 5 ingredients; pour over halves in large plastic bag. Press air out of bag; close top securely. Turn bag over several times to coat halves. Refrigerate 8 hours, or overnight; turn bag over occasionally. Reserving marinade, place hens on rack of broiler pan. Broil about 7 inches from heat 45 to 50 minutes, or until tender; turn over frequently and brush with reserved marinade. Remove to serving platter; immediately sprinkle with cilantro.
Makes 4 to 6 servings.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias
| previous | next |