Asian Glazed Cornish Hen with Shiitake Quinoa and Sautéed Vegetables plus Homemade Spring Rolls

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We met up with food blogger Laura Martinetti of Colorful Take-out Queen.  She prepared some amazing Asian inspired dishes.

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

Glaze - 

 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


1/2 cup white quinoa

1 1/2 cup chicken broth

salt & pepper

8 shiitake mushrooms (sliced lengthwise)


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

1/2 cup chicken broth

1 tsp ginger (grated)

1 clove garlic (minced)

1 tsp soy sauce

1 tsp hoisin sauce

1 tbsp sesame oil

1-2 tbsp corn starch


2 cups peanut oil (vegetable oil in case of allergies)

10 won ton wrappers

1 egg yolk

6 shiitake mushrooms (cut into match sticks)

1 medium carrot (cut into match sticks)

1 rib of celery (cut into match sticks)

1 scallion (cut into match sticks)

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, non-stick foil, meat thermometer, rice cooker


Pre-heat 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.


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!!