1 gallon chicken stock
1 cup sake
1 ounce ginger root — sliced
1 scallion — sliced
1 garlic clove — pared, minced
1 star anise
1 clove
1 cinnamon stick — broken
6 Cornish hen breast halves
18 thin asparagus spears — blanched
2 cups Sashimi rice — cooked, up to 3
1 red bell pepper — blanched, peeled,
— sliced 1 green bell pepper — blanched, peeled,
— sliced 3 baby bok choy
6 Chinese broccoli florets — blanched
Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes.
Posted To Fabfood September1998~Busted With 2.0 <melizajane@aol.com>