Asian Glazed Cornish Hen w/Shiitake Quinoa, Sautéed Vegetables and Baby Spring Rolls

Asian Glazed Cornish Hen w/Shiitake Quinoa, Sautéed Vegetables & Baby Spring Rolls
Asian Glazed Cornish Hen w/Shiitake Quinoa, Sautéed Vegetables & Baby Spring Rolls

My debut on Newswatch 16, my local station 🙂

The most exciting thing has happened to me, since I began this blog a year ago!  My local television station came to my home and filmed me cooking this meal!  They wanted me to cook something to welcome I did so with an Asian flair!  This will air this weekend on my local television station.  I will post the video as soon as is becomes available for your viewing pleasure!  Today is my birthday and I couldn’t think of a better birthday present but to be able to share my cooking with you!  Thank you for following my blog, telling people about my blog, trying recipes from my blog and most of all for supporting me as I work on this fabulous culinary journey.  You are all awesome to me and I am so luck to have such amazing people following me!  Thank you a million times!!  Thank you!!

Asian Glazed Cornish Game Hen w/Shiitake Quinoa, Sautéed Veggies & Mini Spring Rolls

1 Organic Cornish Game Hen
2 tbsp sesame oil
salt & pepper
sesame seeds for garnish (about 2 tbsp)
1 scallion – green part – chopped on top for garnish
3 tbsp orange juice (freshly squeezed)
1 tbsp orange zest
1 tbsp honey (room temperature)
2 garlic cloves (minced)
2 tbsp sesame oil
2 tbsp brown sugar
1 tsp ginger (grated)
2 tsp hoisin sauce
2 tsp oyster sauce
1 tsp low sodium soy sauce
Shiitake Quinoa
1/2 cup white quinoa
1 1/2 cup chicken broth
salt & pepper
8 shiitake mushrooms (sliced lengthwise)
Sautéed vegetables
1/2 cup snow peas
3 small bunches of bok choy
1 rib celery (sliced on a bias)
1 medium carrot (sliced on a bias)
1/2 can bamboo shoots (drained)
1/2 can water chestnuts
1 tsp ginger (grated)
1 clove garlic (minced)
1 tsp soy sauce
1 tsp hoisin sauce
1 tbsp sesame oil
1/2 cup chicken broth
1-2 tbsp corn starch
Spring Rolls
2 cups peanut oil (vegetable oil in case of allergies)
10 won ton wrappers
1 egg yolk
6 shiitake mushrooms (cut into matchsticks)
1 medium carrot (cut into matchsticks)
1 rib of celery (cut into matchsticks)
1 scallion (cut into matchsticks)
2 cloves garlic (minced)
1 tsp ginger (grated)
2 tsp rice wine vinegar
1 tbsp sesame oil
1 tsp low sodium soy sauce
1 tsp hoisin sauce
1 tsp oyster sauce
pinch of cayenne (optional)
2 tbsp sweet chili sauce (optional)
 Equipment – micro grater, whisk, candy thermometer, wok, nonstick foil, meat thermometer, rice cooker
Preheat the oven to 375 degrees.  Place Cornish hen in the middle of the baking sheet and drizzle sesame oil and season it with salt and pepper.  Place in the oven and set the timer for about 60-70 minutes (depending on your oven). Check with the meat thermometer in the thigh of the chicken so that the internal temperature is 165 degrees.
To prepare the glaze, place the orange juice, orange zest, honey, garlic, sesame oil, brown sugar, ginger, hoisin sauce, soy sauce and oyster sauce in and bowl and mix thoroughly and set aside. When the Cornish hen has 20 minutes to left to cook, gently spoon the glaze on top of the chicken.  Go back and spoon the glaze from the bottom of the pan on top of the chicken again when it has 10 minutes left to cook, then 5 minutes left to cook.  It will create a brown and sweet & salty glaze on the top of your chicken.
In a rice cooker, add the chicken broth, quinoa and sliced shiitake mushrooms, salt and pepper and mix it together.  Close the lid and select the white rice button and allow it to cook (stir once if needed during the cooking process).  It will take about 20 minutes to cook.  If you do not have a rice cooker, you can use the chicken broth and put it in a pot with the lid on it and cook for 20 minutes, stirring to keep everything moist. Add more chicken broth if needed.
To make the spring rolls, place 2 cups of the peanut (or vegetable oil) in a stainless steel wok or deep pan or pot and allow the temperature to get to 350 degrees (use candy thermometer).
To make the spring rolls, in a small sauté pan, add the sesame oil and put in the garlic and ginger and allow it to slightly brown.  Combine the chopped shiitake mushrooms, carrot, celery, scallion, garlic, ginger, rice wine vinegar, sesame oil, soy sauce, hoisin sauce, oyster sauce and cayenne and allow the mixture  to reduce.  Set aside and cool.  Separate the egg and use the yolk to dampen the edges of the won ton wrapper.  Place the won ton wrapper on a flat surface in a diamond shape with the bottom point towards you.  Place about a half of a table spoon of the cooled filling in the middle of the wrapper.  Lift up the point facing you and bring it to the top of the filling and gently pull it towards you.  Fold up the sides to close the pocket and continue to roll it until it close to the other end, creating a small spring roll.  Place in the hot oil and allow to brown on all sides (between 1-3 minutes depending on the temperature).  Set aside on paper towels to drain.
In a wok, combine the sesame oil, garlic and ginger and allow them to brown.    Add the snow peas, bok choy, celery, carrots, bamboo shoots, water chestnuts, soy sauce, hoisin sauce and oyster sauce.  In a cup, whisk together the chicken broth and the corn starch.  Pour in the sautéed vegetables, and allow it to thicken (add more corn starch if desired).  Cook vegetables until tender.
     Remove the Cornish game hen and place it on a bed of the shiitake quinoa. Sprinkle sesame seeds on the top of the Cornish hen, then adorn it with chopped scallions (the green part only).  Spoon the sautéed veggies on the side.  On the other side of the dish add the mini spring rolls with a side of hot chili sauce!  Enjoy!!


6 thoughts on “Asian Glazed Cornish Hen w/Shiitake Quinoa, Sautéed Vegetables and Baby Spring Rolls

  1. I watched you on home and garden and I liked what I saw. I made beef and broccoli for first time about two months ago. My broccoli was a little hard but it tasted good. I made it again this week and trust me the second time was perfect. My husband loved it. I will make the Glazed Cornish Game Hen for my next dish. Thanks for the recipe.

    1. Ivy, Thank you so much for contacting me and I’m so glad you liked the show. The best part about cooking is that you can always try again and do it even better the second time. One of the things that helps me keep the vegetables tender (not hard and not too soft) is to sauté them lightly at first (always flavor with salt & pepper), then I add the chicken broth & a tablespoon of corn starch and allow it to reduce a bit, but not let the veggies get too soft. It retains the color of the veggies and the sauce thickens and adds a punch of flavor in the entire dish. If there are any other dishes that you want to mention to me that you like, and are looking for a different take on how to cook them, advice, anything, I’m here. Thanks so much for your support and I hope you continue to check in and get inspired 🙂 Enjoy your weekend!

  2. I have seen you a few times scrolling thru the local channels and now look forward to seeing you cooking more on tv. I love to cook and am always looking for new versions and varieties and learning from other chefs, Your latest one I have to make, the Asian Cornish hen, quinoa, veggies and spring rolls It looked so easy and looked so good. What I love is how you explain step by step and ingredients and amounts. Looking forward to more of your cooking.

    1. Angela, thank you so much for your kind words towards me. When I started my career in logistics in 2000, I worked 10-12 hour days and my friends referred to me as the takeout queen. It was just easy and fast, so I ordered it a little too often. In 2008, I changed my ways and now I figured out how to make my favorite take out dishes in a healthy and more colorful & vibrant way. I am buying more organic ingredients and I am a regular shopper at farmers markets! I go to restaurants, get their best selling meal and that inspires me to make even more fun take out dishes for my blog followers. I hope to inspire you and many others as I continue on this journey…to come back into the kitchen and make some amazing meals! I can’t thank you enough for going on here and checking out my recipes. Please keep the questions and comments coming. I will answer them and help my fabulous followers as much as possible! Have a fun weekend and thank you! 🙂

  3. I tried the glazed cornish hen w shiitake-quinoa-and sauteed vegetables. I was very confused by the recipe. Was not sure when and what vegetables were to be sauteed and which ones were suppose to go into making the spring rolls. I must have printed off 6 pages of recipe, trying to get clear directions. So I just did what I thought since I had all these veggies spread out on my counter. The chicken was super yum, but the vegetables, and quinoa, I fixed as I would any other dishes, just adding all the Asian seasoning. Thanks!!

    1. Hello Norma. Thank you for trying my recipe. I actually went back into the recipe and labeled it a little further so that it is easier to understand. As far as the quinoa, I recommended a rice cooker, because it is nonstick and it is so much easier than using a pot. However, I added the directions on how to cook it in a pot in case you didn’t have a rice cooker. I hope those two things help you. I’m sure what you made was fabulous as well. Have a great week!

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