Szechuan Cornish Hens

Szechuan Cornish Hens

Serves 4

This superb recipe for Cornish hens calls for mildly spicy, aromatic Szechuan pepper, sometimes known as Chinese pepper. If you can’t find it, you can substitute ground pink peppercorns and a pinch of allspice.

  • 3 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon brown sugar
  • 1 tablespoon chopped fresh ginger
  • 3 cloves garlic, chopped
  • 2 teaspoons sesame oil
  • 1 teaspoon ground Szechuan pepper
  • Pinch red pepper flakes
  • 2 Cornish hens, split
  • 2 teaspoons canola oil
  • 4 green onions, thinly sliced
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Combine soy, sherry, brown sugar, ginger, garlic, sesame oil, Szechuan pepper and red pepper flakes in a small bowl. Place the hens in a large bowl or a large zip-close bag and pour the marinade over them. Toss to coat and refrigerate at least 2 hours or up to 1 day.
Preheat the oven to 400°F. Heat canola oil in a large ovenproof skillet over medium-high heat. Remove hens from marinade; discard marinade. Add hens to the skillet and brown on both sides, about 8 minutes. Place hens skin-side up and place the skillet in the oven. Bake until the hens are cooked through, 20 to 25 minutes. Sprinkle with green onions and serve.

Nutritional Info: 
Per Serving:420 calories (250 from fat), 28g total fat, 7g saturated fat, 170mg cholesterol, 1140mg sodium, 8g carbohydrate (1g dietary fiber, 5g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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