Five-Spice Roasted Cornish Hen with Ginger-Garlic Bok Choy and Jasmine Rice

Preheat oven to 400°F (200°C). Rub the Cornish hen inside and out with a mixture of Chinese five-spice, a pinch of salt, and a splash of dark soy sauce. Place on a small roasting rack and roast for 25-30 minutes until the skin is deep golden brown and crispy and juices run clear.

While the hen roasts, cook the jasmine rice in boiling water until tender and fluffy.

In a hot wok or skillet, heat a teaspoon of oil and add minced ginger and garlic, stirring until fragrant. Add the bok choy and snow peas, tossing rapidly over high heat for 3-4 minutes until vibrant and tender-crisp. Season with a dash of dark soy sauce.

Let the hen rest for 5 minutes before carving. Serve the crispy, aromatic hen alongside the steamed jasmine rice and the ginger-garlic vegetables. Garnish with fresh scallion tops if desired.