Cornish Hens with Shiitake and Watercress
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR 5 MIN
- SERVINGS: 4
- 1/2 pound shiitake mushrooms, stemmed, large caps quartered
- 6 cilantro sprigs, plus 2 tablespoons chopped cilantro
- 4 dried sliced porcini mushrooms
- 2 garlic cloves, smashed
- 2 bay leaves
- 2 tablespoons soy sauce
- 1 scallion, thinly sliced
- 1 teaspoon whole black peppercorns
- Two 1 1/2-pound Cornish hens, halved
- 2 bunches watercress, large stems removed (about 3/4 pound)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Asian sesame oil
- Pour 1 1/2 inches of water into a large, wide pot. Make 4 foil balls 2 1/2 inches in diameter. Set a large cake rack on the foil balls in the pot. Bring the water to a boil.
- Tear off two 18-inch-long sheets of extra-heavy-duty foil. Mound half of the shiitake caps, cilantro sprigs, porcini, garlic, bay leaves, soy sauce, scallion and peppercorns in the center of each piece of foil. Set 2 hen halves on top, fold up the foil edges and seal.
- Carefully set the packages on the cake rack over the boiling water, cover and steam over moderate heat for 40 minutes. Transfer the packages to a large rimmed platter.
- Spread the watercress on a large heatproof plate. Set on the cake rack, cover and steam for 4 minutes. Open the packages carefully. Remove the skin from the hens and transfer them to warmed shallow bowls. Stir 1 teaspoon of the lemon juice and 1/2 teaspoon of the sesame oil into each package, then spoon the mushrooms and sauce into the bowls. Sprinkle with the chopped cilantro and serve.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.