Lunch · Chinese · 20 min
Hainan-Style Poached Cornish Hen with Fragrant Jasmine Rice and Ginger-Scallion Oil
- Calories
- 751
- Protein
- 45g
- Carbs
- 94g
- Fat
- 21g
Ingredients
- 175.2 g Cornish game hen
- 88.5 g long-grain jasmine rice
- 15 g scallion
- 10 g fresh ginger
- 14 g peanut oil
- 1 g salt
- 330.8 g celery
- 140 g watermelon
Method
- 01Bring a pot of water to a gentle simmer with half of the ginger (sliced) and half of the scallion (whites). Submerge the Cornish hen and poach gently at around 180°F (82°C) for 35-40 minutes until meat near the bone registers 165°F (74°C) on a thermometer and juices run completely clear.
- 02Rinse the dry long-grain jasmine rice. Measure the required poaching liquid from the hen pot and use it to cook the rice until soft and fully cooked.
- 03Finely mince the remaining ginger and scallion greens, placing them in a heatproof bowl with the salt. Heat the peanut oil in a small saucepan until shimmering, then pour over the minced ginger and scallions to bloom.
- 04Remove the poached hen, let rest for 5 minutes, then carve into serving pieces.
- 05Serve the carved poached hen alongside the fragrant jasmine rice, drizzle with ginger-scallion oil, and serve with diced celery and fresh cubed watermelon on the side.
Cook it with the whole plan around it
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