Ingredients
- 18 asparagus spears blanched (thin)
- 6 cornish hen breast (halves)
- 6 chinese broccoli florets blanched
- 3 baby bok choy
- 1 garlic clove pared
- 1 star anise
- 1 clove
- 1 cinnamon stick broken
- 3,800 ml chicken stock
- 240 gr sashimi rice (cooked)
- 230 gr sake
- 28 gr ginger root (sliced)
- 1 slice scallion (sliced)
- 1 slice bell pepper blanched (red)
- 1 slice green bell pepper blanched
Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes.
Posted To Fabfood September1998~Busted With 2.0 <melizajane@aol.com>
