Vietnamese Grilled 5-Spice Cornish Game Hens

from Joyce Jue's class at Ramekins
via Judy Gray

serves 8

4 Comish game hens, cut in half through the breast and back

5-spice Marinade
4 cloves garlic, pressed through a garlic press
3 green onions, white part only, or 2 shallots, finely minced
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon 5-spice powder
1 1/2 tablespoons Vietnamese fish sauce (nuoc mam)
1 1/2 tablespoons light soy sauce
1 1/2 tablespoons dry sherry or rice wine

For the marinade, in a large mixing bowl, combine thoroughly the garlic, onion, sugar, salt, black pepper, 5-spice powder, fish sauce, light soy sauce and dry sherry. Add hens and marinate in a sealed plastic bag for a few hours or overnight, refrigerated.

Prepare the grill. Grill hens over medium hot coals for 15 minutes. Turn over. Grill 15 minutes longer or until they are thoroughly cooked through.

These hens are easy to prepare and quick to cook. The 5-spice powder can be found in any spice section. The Ramekins class was fun and the food tasty.