Cornish Hen

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