Ingredients
3 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon brown sugar
1 tablespoon chopped fresh ginger
3 cloves chopped garlic
2 teaspoon sesame oil
1 teaspoon ground Szechuan pepper
1 pinch red pepper flakes
2 pieces Cornish hens, split
2 teaspoon canola oil
4 pieces green onions, thinly sliced
Preparation
Combine soy, sherry, brown sugar, ginger, garlic, sesame oil, Szechuan pepper and red pepper flakes in a small bowl.
Place the hens in a large bowl or a large zip-close bag and pour the marinade over them. Toss to coat and refrigerate at least 2 hours or up to 1 day.
Preheat the oven to 400°F.
Heat canola oil in a large ovenproof skillet over medium-high heat.
Remove hens from marinade; discard marinade.
Add hens to the skillet and brown on both sides, about 8 minutes.
Place hens skin-side up and place the skillet in the oven.
Bake until the hens are cooked through, 20 to 25 minutes.
Sprinkle with green onions and serve.
