24 January 2010

Vaguely Asian Cornish Game Hen Soup

First, roast two cornish game hens. Pull off the white meat and put in the fridge in marinade below; eat the dark and after all bones are available, make a big pot of stock.



  • white meat from two cornish game hens, marinated [see below]
  • 8 c. stock from game hens
  • 4 cloves garlic, minced
  • 2 tbs. fresh ginger, thinly sliced
  • 1 large onion, half sliced thinly and half diced
  • 4 carrots, peeled and sliced
  • 6 oz. thin rice noodles
  • 1 bundle mustard greens, washed, de-stemmed and chopped
  • 1 can aduki beans, drained


  • 2 tbs. soy sauce
  • 1 tbs. garlic pepper sauce
  • 1 tbs. fresh ginger, thinly sliced
  • 1 tbs. rice vinegar
  • 1 jalapeño pepper, halved and sliced thinly
  • 1 tsp. fish sauce


  1. Combine marinade ingredients in bowl and mix thoroughly; add chicken and place in fridge for 30 min. or more
  2. Heat stock in large pot to medium
  3. Add diced onion, ginger and garlic; cook while preparing other elements
  4. Add carrots and sliced onion; cook for 10 min.
  5. Add chicken and aduki beans; cook for 5 min. 
  6. Add mustard greens and raise to boil for 5 min.
  7. Add rice noodles and boil for 5 min.
  8. Lower heat to simmer and cook for 5-10 min. 
  9. Serve and enjoy!


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