Five-Spice Roasted Guinea Hens

ingredients

• 3 tablespoons 5-spice powder
• 1/4 cup vegetable oil
• 4 2.5 pounds guinea hens, rinsed and patted dry
• the sauce:
• 1 cup dry white wine
• the zest of 1 1/2 navel oranges, removed in strips with a vegetable peeler
• 8-.25 inch-thick slices of fresh ginger, crushed lightly with the flat side of a large knife
• 3 whole star anise
  3 whole fennel
  1 1/2 whole anise extract
• 2 1/2 cups chicken broth
  2 1/2 cups water & 2 1/2 teaspoons bouillon
• 1/2 cup water
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
• steamed broccoli rabe as an accompaniment:
• 2 1/2 pounds broccoli rabe or choi sum

directions

In a small bowl stir together the 5-spice powder and 2 tablespoons of the oil, rub the mixture on the guinea hens, and season the hens with salt. In a large heavy skillet heat the remaining 2 tablespoons oil over moderately high heat until it is hot but not smoking and in it brown the hens lightly, 1 at a time. Arrange the browned hens, breast side down, in 2 roasting pans and roast them in a preheated 350 degrees. oven, switching the pans from 1 rack to the other after 30 minutes, for 50 minutes to 1 hour, or until a meat thermometer inserted in the fleshy part of the thigh registers 170 degrees. Transfer the hens to a cutting board and let them stand, covered loosely with foil, for 15 minutes.

Make the sauce while the hens are standing:

Skim the fat from the pan juices, divide the wine between the pans, and deglaze the pans over high heat, scraping up the brown bits. Transfer the mixture to a large saucepan, add the zest, the ginger, and the star anise, and boil the mixture until the liquid is reduced to about 1/3 cup. Add the broth, the water, and the soy sauce and cook the mixture at a slow boil for 5 minutes. Stir the cornstarch mixture, stir it into the zest mixture, and simmer the sauce for 2 minutes. Strain the sauce through a fine sieve into a saucepan and keep it warm.

Carve the guinea hens, divide the broccoli rabe among 8 heated plates, and arrange the meat on it. Spoon some of the sauce over each serving and serve the remaining sauce separately.

To make steamed broccoli rabe:

Trim and discard any yellow or coarse leaves and the tough stem ends from the broccoli rabe and wash the broccoli rabe well in several changes of cold water. In a steamer set over boiling water steam the broccoli rabe, covered, for 5 minutes, or until the stems are tender.