How To Make Cornish Hens with Shiitake and Watercress
Enjoy a delicious chicken dish with these cornish hens boiled with cilantro, mushrooms, and herbs. They come with a tangy lemon and oil sauce to finish.
Pour 1½ inches of water into a large, wide pot.
Make 4 foil balls 2½ inches in diameter. Set a large cake rack on the foil balls in the pot. Bring the water to a boil.
Tear off two 18-inch-long sheets of extra-heavy-duty foil.
Mound half of the shiitake caps, cilantro sprigs, porcini, garlic, bay leaves, soy sauce, scallion, and peppercorns in the center of each piece of foil.
Set 2 hen halves on top, fold up the foil edges, and seal.
Carefully set the packages on the cake rack over the boiling water, cover, and steam over moderate heat for 40 minutes.
Transfer the packages to a large rimmed platter.
Spread the watercress on a large heatproof plate. Set on the cake rack, cover, and steam for 4 minutes.
Open the packages carefully. Remove the skin from the hens and transfer them to warmed shallow bowls.
Stir 1 teaspoon of the lemon juice and ½ teaspoon of the sesame oil into each package, then spoon the mushrooms and sauce into the bowls.
Sprinkle with the chopped cilantro and serve.
- Calories: 393.25kcal
- Fat: 25.18g
- Saturated Fat: 6.74g
- Monounsaturated Fat: 10.84g
- Polyunsaturated Fat: 5.19g
- Carbohydrates: 9.38g
- Fiber: 2.65g
- Sugar: 1.77g
- Protein: 32.58g
- Cholesterol: 169.68mg
- Sodium: 570.85mg
- Calcium: 96.50mg
- Potassium: 874.05mg
- Iron: 2.17mg
- Vitamin A: 149.68µg
- Vitamin C: 25.80mg
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