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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>

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