Cornish Hen

This Asian-style Cornish hen is the kind of dish that earns the table without much work. Halved Cornish hen breasts get wrapped around three asparagus spears, arranged in a fan, and steamed in a bamboo steamer over sushi rice and a colorful bed of bok choy, Chinese broccoli, and bell peppers. The aromatics in the broth (ginger, scallion, garlic, star anise, clove, cinnamon) perfume the meat as it cooks.

Bamboo steaming is what makes this work. Unlike braising or roasting, steam cooks the delicate Cornish hen meat without drying it out, while the moist heat carries the broth’s aromatics straight into the flesh. The bamboo lid wicks away condensation that would otherwise drip back onto the food, keeping the meat texture firm.

Blanching the asparagus before wrapping is critical. Raw asparagus needs more cooking time than the 15-minute hen steam, and you’d end up with crisp spears in tender meat. The pre-blanch fixes this, ensuring everything finishes at the same time.

The sashimi rice (short-grain sushi rice) and blanched vegetables placed directly under the hens absorb the dripping juices and aromatic steam, becoming a complete plate beneath the protein. No separate sides needed.

Serve each portion with the rice underneath, vegetables arranged around, and a small dish of soy sauce or ponzu at the table.

Chef Tips

• Pound the breast halves slightly thinner before wrapping, this ensures even cooking around the asparagus center
• Use parchment squares between the food and the bamboo, raw bamboo can transfer woody flavor over multiple uses
• Steam over a wok or pot wide enough to support the steamer above water without sitting in it
• Check that water never runs dry during the steam, refill with hot water as needed

Variations

• Drizzle finished plates with sesame oil and toasted sesame seeds for nuttier flavor
• Swap Cornish hen for boneless chicken breast or duck breast
• Sub Shaoxing wine for the sake for a Chinese-leaning flavor profile