Szechuan Cornish Hens

• 3 tablespoons soy sauce
• 2 tablespoons sherry
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh ginger
• 3 cloves chopped garlic
• 2 teaspoon sesame oil
• 1 teaspoon ground Szechuan pepper
• 1 pinch red pepper flakes
• 2 pieces Cornish hens, split
• 2 teaspoon canola oil
• 4 pieces green onions, thinly sliced

1. Combine soy, sherry, brown sugar, ginger, garlic, sesame oil, Szechuan pepper and red pepper flakes in a small bowl.
2. Place the hens in a large bowl or a large zip-close bag and pour the marinade over them. Toss to coat and refrigerate at least 2 hours or up to 1 day.
3. Preheat the oven to 400u0b0F.
4. Heat canola oil in a large ovenproof skillet over medium-high heat.
5. Remove hens from marinade; discard marinade.
6. Add hens to the skillet and brown on both sides, about 8 minutes.
7. Place hens skin-side up and place the skillet in the oven.
8. Bake until the hens are cooked through, 20 to 25 minutes.
9. Sprinkle with green onions and serve.

soy sauce, sherry, brown sugar, fresh ginger, garlic, sesame oil, ground szechuan pepper, red pepper, cornish hens, canola oil, green onions

Taken from www.epicurious.com/recipes/member/views/szechuan-cornish-hens-582cb01c46bb53ee63488c5e (may not work)