Dinner · Chinese · 10 min
Five-Spice Roasted Cornish Hen with Ginger-Garlic Bok Choy and Jasmine Rice
- Calories
- 832
- Protein
- 54g
- Carbs
- 84g
- Fat
- 28g
Ingredients
- 221.4 g Cornish hen (without giblets)
- 90 g Jasmine rice
- 155.4 g Bok choy
- 169.6 g Snow peas
- 15 g Fresh ginger
- 25 ml Dark soy sauce
- 5 g Chinese five-spice
- 10 g Garlic
Method
- 01Preheat 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.
- 02While the hen roasts, cook the jasmine rice in boiling water until tender and fluffy.
- 03In 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.
- 04Let 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.
Cook it with the whole plan around it
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