Shoyu Cornish Hen w/Stir-Fried Sugar Snap Peas
This delicious Shoyu Cornish Hen w/Stir-Fried Sugar Snap Peas recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.
Cornish Game Hens
•2 12-14 ounces Tyson Cornish game hens
•2 cups Aloha Aloha shoyu
•2 cups of chicken stock
•½ cup of sugar
•1 tablespoon ginger
•1 stock green onion
•1 stock Chinese parsley
•1 whole garlic cut in half
•1 tablespoon chopped garlic
•½ tablespoon whole black pepper
Stir-fried Sugar Snap Peas
•1 cup sugar snap peas
•¼ cup young baby corn
•¼ cup red bell pepper cut to a bite size
•1 tablespoon vegetable oil
•½ tablespoon oyster sauce
•2 tablespoons of white wine or chicken stock
•½ tablespoon of Aloha Aloha shoyu
•pepper to taste
- In a sauce pot (prefer smaller size so the hen can submerse in the sauce) combine Aloha Shoyu, chicken stock, sugar, ginger, green onions, Chinese Parsley, garlic, and black pepper. Bring to a boil.
- For presentation tie the legs of the hen with a string, (this will prevent form the legs spread out) and drop in the shoyu stock, bring to a boil with medium high heat for couple minutes (remove any scum while it boiling) simmer for 15-20 minutes depending on the size of the hen.
- Remove the hen from the pot and let it rest a few minutes before serving.
Sugar Snap Peas
- Heat the sauté pan with high heat, wait until the pan is hot add oil and sugar snap peas, sauté for
30 seconds, add bell pepper, and young corns, sauté for a few seconds add chicken stock, oyster sauce, shoyu sauce and pepper to taste.
- Cook for a minute or two or until the snap peas is cooked.