We are getting our fair share of frigid days this winter, and when I finally pry myself out from under my warm comforter the only thing I’m craving is piping hot soup and stews like Eric Kim’s Cornish Game Hen Soup with Fried-Shallot Oil!
Cornish hens have held a special place in my heart ever since a memorable Valentine’s Day meal from my childhood, when my mom prepared one just for me – I felt so grown-up having my very own bird.
As Eric does best, he takes a short list of ingredients and transforms them into an unforgettable dish.
The recipe begins by stuffing the hens with glutinous rice and whole garlic cloves. He then nestles them in a pot with ginger, onions, and a sprinkle of white pepper, simmering everything in water for an hour. The result? Tender, fall-off-the-bone meat in a light yet flavorful broth.
Garnished with fried shallots and fresh cilantro you serve with the aromatic fried shallot oil alongside for dipping the succulent meat.
This warming soup is the perfect antidote to a bone-chilling day!
Book: Korean American, page 153
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: glutinous (sweet) rice
Pricey Ingredients: —
Hard-to-find: —
Version of recipe on Food52.
