Dinner · French · 15 min
Steamed Cornish Hen with Ginger-Scallion Aromatics and Artichoke Hearts
- Calories
- 143
- Protein
- 9g
- Carbs
- 22g
- Fat
- 1g
Ingredients
- 70.3 g Cornish hen
- 145.4 g canned artichoke hearts
- 120 g broccoli
- 15 g shallot
- 5 g fresh ginger
- 10 g scallion
- 1 tsp olive oil
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Prepare the steamer setup and bring water to a rolling boil over high heat.
- 02Pat the Cornish hen portion dry with paper towels, lightly score the skin, and drizzle with olive oil. Season evenly with salt and cracked black pepper.
- 03In a steamer basket lined with parchment paper, arrange the drained artichoke hearts and raw broccoli florets. Place the seasoned Cornish hen portion on top of the vegetables.
- 04Scatter the minced shallots, julienned fresh ginger, and sliced scallions over the hen and vegetables.
- 05Cover and steam over high heat for 12 to 15 minutes until the juices run clear, the internal temperature of the hen reaches 165°F (74°C) measured at the thickest part, and the broccoli is vibrant and tender-crisp.
- 06Transfer the hen and vegetables to a shallow serving bowl, pouring the fragrant steaming juices over the artichokes and hen. Serve immediately.
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