Dinner · Chinese · 15 min
Cantonese Ginger-Scallion Steamed Cornish Hen with Jasmine Rice and Bok Choy
- Calories
- 851
- Protein
- 69g
- Carbs
- 84g
- Fat
- 26g
Ingredients
- 278.3 g Cornish game hen
- 21.4 g fresh ginger
- 53.5 g scallion
- 85.6 g jasmine rice
- 0.5354 cup water
- 267.6 g bok choy
- 1.6067 tbsp soy sauce
- 1.0714 tbsp sesame oil
- 0.2667 tsp salt
Method
- 01Rinse jasmine rice until water runs clear, combine with 120 ml water in a small saucepan, cover, bring to a boil, then reduce heat to low and cook for 15 minutes until tender and water is absorbed.
- 02Cut skinless Cornish hen into manageable pieces and season lightly with salt. Arrange on a heatproof dish, scattering sliced fresh ginger and half of the scallions over top.
- 03Set up a steamer basket over boiling water. Place the plate inside, cover tightly, and steam for 18-20 minutes until hen pieces are opaque to the bone and reach an internal temperature of 165°F (74°C).
- 04While hen steams, bring a small pot of water to a boil and blanch bok choy for 2 minutes until tender-crisp; drain well.
- 05In a small bowl, whisk dark soy sauce and sesame oil together.
- 06Discard ginger slices from steamed hen plate. Drizzle soy-sesame mixture over hen and garnish with remaining raw scallions. Serve with steamed jasmine rice and blanched bok choy.
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