Wash and clean game hens. Pat dry and rub cavities with the five spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce. Rub remaining sauce mixture plus salt. Let stand overnight. Mix soy sauce and syrup. COOKING: Preheat oven to 350F. Rub skin of game hens with soy sauce and syrup mixture. Roast back side up for 20 to 25 minutes. Turn breast side up and roast for another 20 to 25 minutes until skins turn golden brown. Do-ahead notes: Do through preparation. Comments: Use the same recipe for roast chicken. Seven flavor rice or fried rice are good accompaniments. Makes 4 servings. From "The Chinese Village Cookbook". A Practical Guide to Cantonese Country Cooking. Rhoda Yee, Yerba Buena Press, San Francisco. 1975. Posted by Stephen Ceideberg; February 6 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (375g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 430 (58%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 339.6mg||104 %|
|Sodium 867.2mg||30 %|
|Potassium 960.8mg||25 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 13g|
|Protein 59.9g||86 %|
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Calories per serving: 745
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