- 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 crushed red chile flakes
- 2 Cornish hens, split
- 2 teaspoons canola oil
- 4 green onions, thinly sliced
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.
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