Dinner · Chinese · 15 min
Five-Spice Roasted Cornish Hen with Steamed Basmati and Garlic-Sautéed Tuscan Kale
- Calories
- 704
- Protein
- 39g
- Carbs
- 80g
- Fat
- 22g
Ingredients
- 79.1 g CORNISH HEN WITHOUT GIBLETS
- 79.1 g BASMATI RICE
- 411.1 g TUSCAN KALE
- 6.9 g CHINESE FIVE SPICE MIX
- 41.1 g AGED BALSAMIC VINEGAR OF MODENA
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Pat the Cornish hen completely dry with paper towels to ensure crispy skin.
- 03Rub the bird thoroughly with Chinese five-spice mix and a pinch of salt.
- 04Roast on a rack set inside a roasting pan for 35-40 minutes until the skin is deep brown and the juices run clear when poked at the thigh.
- 05While the bird roasts, rinse the basmati rice until the water runs clear and steam it according to standard ratio instructions until light and fluffy.
- 06In a separate pan, sauté the Tuscan kale with a splash of water over medium heat until tender, finishing with the aged balsamic vinegar to add a bright, tangy depth that cuts through the rich spices of the hen.
- 07To plate, serve the roasted hen atop a generous mound of fragrant steamed rice, surrounding it with the balsamic-glazed kale.
- 08Garnish with an extra pinch of five-spice for aroma.
Cook it with the whole plan around it
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