Shoyu Cornish Hen w/Stir-Fried Sugar Snap Peas

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This delicious Shoyu Cornish Hen w/Stir-Fried Sugar Snap Peas recipe was provided compliments of world famous Chef Chai of Chai’s Island BistroDining Out with Chai & Singha Thai Restaurant.

Shoyu-Cornish-Hen-Stir-Fried-Sugar-Snap-Peas
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Shoyu Cornish Hen w/Stir-Fried Sugar Snap Peas

This Shoyu Cornish Hen with Stir-Fried Sugar Snap Peas recipe is compliment of Chef Chai.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Hawaiian, Hawaiian Celebrities Restaurants
Keyword: Shoyu, Cornish, Hen, Stir Fried, Sugar, Snap Peas
Author: Chef Chai – Chai’s Island Bistro

Materials

Cornish Game Hens

  • Two 12-14 oz. Tyson Cornish game hens
  • 2 c. Aloha Aloha shoyu
  • 2 c. of chicken stock
  • 1/2 c. of sugar
  • 1 tbsp ginger
  • 1 stock green onion
  • 1 stock Chinese parsley
  • 1 whole garlic, cut in half
  • 1 tbsp chopped garlic
  • 1/2 tbsp whole black pepper

Stir-Fried Sugar Snap Peas

  • 1 c. sugar snap peas
  • 1/4 c. young baby corn
  • 1/4 c. red bell pepper cut to a bit size
  • 1 tbsp vegetable oil
  • 1/2 tbsp oyster sauce
  • 2 tbsp of white wine or chicken stock
  • 1/2 tbsp Aloha Aloha shoyu
  • pepper to taste

Instructions

Cornish Game Hens

  • In a sauce pot (prefer smaller size so the hen can submerse in the sauce) combine Aloha Shoyu, chicken stock, sugar, ginger, green onions, Chinese Parsley, garlic, and black pepper. Bring to a boil.
  • For presentation tie the legs of the hen with a string, (this will prevent form the legs spread out) and drop in the shoyu stock, bring to a boil with medium high heat for couple minutes (remove any scum while it boiling) simmer for 15-20 minutes depending on the size of the hen.
  • Remove the hen from the pot and let it rest a few minutes before serving.

Stir-fried Sugar Snap Peas

  • Heat the sauté pan with high heat, wait until the pan is hot add oil and sugar snap peas, sauté for30 seconds, add bell pepper, and young corns, sauté for a few seconds add chicken stock, oyster sauce, shoyu sauce and pepper to taste.
  • Cook for a minute or two or until the snap peas is cooked.

Order Chef Chai’s Cookbook

Click to order Chef Chai's Cookbook
The Island Bistro Cookbook

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