Cornish Hen Stew with Lemongrass and Chiles

Ingredients

  • 3 1/2-pound Cornish hens
  • 2 large kohlrabi or turnips
  • 1 teaspoon(s) finely grated lime zest
  • 1 3-inch piece of fresh ginger or galangal
  • 3 large garlic cloves
  • 4 medium shallots
  • 2 tablespoon(s) vegetable oil
  • + 9 more ingredients
    • Salt and freshly ground black pepper
    • 1 quart(s) water
    • 1 teaspoon(s) ground turmeric
    • 0.5 cup(s) chopped cilantro
    • 2 scallions
    • 5 dried red chiles
    • 2 tablespoon(s) Asian fish sauce
    • 2 lemongrass stalks
    • 1 tablespoon(s) dried green peppercorns

In a skillet, toast the green peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely; coarsely grind. Using poultry shears, remove the backbones and wingtips from the hens and reserve for another use. Remove the legs and separat...

View full recipe at Food & Wine

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