Five-Spice Hens Recipe

Five-Spice Hens Recipe

(Ga Xoi Mo Vietnamese Recipe)

2 Cornish hens or small chickens

 (about 750g each)

½ teaspoon salt

¼ teaspoon five-spice powder

2 tablespoons tamarind pulp

1 tablespoon sugar

3 tablespoons fish sauce (nam pla)

1 small red chili, seeds removed and minced roughly

3 cloves garlic, minced

Oil for frying

Method:

Make the marinade by combining the five-spice powder and salt.  Rub the hens thoroughly with the marinade and set aside for an hour.  Put the tamarind pulp in a bowl of boiling water and leave to stand for 5 minutes.  Mash the pulp with a fork and strain.  Combine the tamarind water in a small saucepan with the sugar and fish sauce.  Bring the mixture to a boil over high heat and stir in the chili and garlic before turning off the heat.  Heat about 3 cups of oil in a wok or pot that will contain the hens.  When the oil is bubbling, lower the hens in carefully and fry, turning over once only, until the skin is deep brown and crisp (about 20 minutes).  Remove and drain and then cut into serving pieces.  Pour over the tamarind-chili sauce and serve.