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.
Serves:
Ingredients
- ½lbshiitake mushrooms
- 6sprigcilantro
- 2tbspcilantro,chopped
- 4dried porcini mushrooms,sliced
- 2clovegarlic
- 2bay leaves
- 2tbspsoy sauce
- 1scallion
- 1tspwhole black peppercorns
- 2Cornish hens
- 2bunchwatercress
- 2tspfresh lemon juice
- 1tspAsian sesame oil
Instructions
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Pour 1½ inches of water into a large, wide pot.
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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.
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Tear off two 18-inch-long sheets of extra-heavy-duty foil.
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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.
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Set 2 hen halves on top, fold up the foil edges, and seal.
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Carefully set the packages on the cake rack over the boiling water, cover, and steam over moderate heat for 40 minutes.
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Transfer the packages to a large rimmed platter.
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Spread the watercress on a large heatproof plate. Set on the cake rack, cover, and steam for 4 minutes.
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Open the packages carefully. Remove the skin from the hens and transfer them to warmed shallow bowls.
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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.
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Sprinkle with the chopped cilantro and serve.
Nutrition
- 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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