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Good with Squab or Pigeon, Too
A Quick and Easy Low-Fat Method

Sichuan Pepper, Hua Jiao

Adapted from Chinese chef Virginia Lee, whose version used Pigeon or Roasted Squab and was deep-fried.  Pierre Franey adapted Lee’s method for Cornish Hens and used broiling instead of deep-frying.  The result is  a Chinese version of Cornish Hen, with Sichuan notes.This version is low-fat and is quickly made. The Lemons add a nice contrast to the birds and the Sichuan Pepper.

Cornish Hens with Sichuan Pepper

Chinese

Ingredients

2 Rock Cornish Game Hens, about a pound each (Squab can be used too)
1 tablespoon Sichuan Pepper
1 tablespoon Salt
1tablespoon Peanut Oil or other Vegetable Oil
Lemon Wedges for serving.

Method:

First preheat the oven to High.

Split the birds in half lengthwise. Even better, have this done at the store.

Put the halves on a flat surface and pound lightly with a mallet or the back of a light, clean iron skillet.

Put the Sichuan Pepper corns in a spice grinder or mortar and grind up finely.  Mix well with the salt, and set aside in a small dish.

Using  your fingers, rub about half  a teaspoonful of the Pepper/Salt mixture all over the birds, with a little oil.

Arrange the split bird halves on a baking sheet, skin side down.  Place in the broiler about 3 inches from the heat. Broil about 5 minutes.

Turn the birds over, return to the broiler and broil another 3 minutes or until the birds are nicely browned.  Move the birds to the lowest rack of the broiler and broil another 2 to 5 minutes, depending on the degree of doneness desired.

Serve the grilled birds with the Lemon wedges and the rest of the Salt/Pepper mixture in a little dish on the side.

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