Name: Cornish Hens with Shiitake and Watercress
Yield: 4
Ingredients: 1/2 lb. shiitake mushrooms -; 6 sprig cilantro -; 2 tbsp. chopped cilantro -; 4 dried sliced porcini mushrooms -; 2 clove garlic -; 2 bay leaves -; 2 tbsp. soy sauce -; 1 scallion -; 1 tsp. whole black peppercorns -; 2 Cornish hens -; 2 bunch watercress -; 2 tsp. fresh lemon juice -; 1 tsp. Asian sesame oil -

Ingredients for - Cornish Hens with Shiitake and Watercress

1. 1/2 lb. shiitake mushrooms

2. 6 sprig cilantro

3. 2 tbsp. chopped cilantro

4. 4 dried sliced porcini mushrooms

5. 2 clove garlic

6. 2 bay leaves

7. 2 tbsp. soy sauce

8. 1 scallion

9. 1 tsp. whole black peppercorns

10. 2 Cornish hens

11. 2 bunch watercress

12. 2 tsp. fresh lemon juice

13. 1 tsp. Asian sesame oil

How to cook deliciously - Cornish Hens with Shiitake and Watercress

1 . Stage

Pour 1 1/2 inches of water into a large, wide pot. Make 4 foil balls 2 1/2 inches in diameter. Set a large cake rack on the foil balls in the pot. Bring the water to a boil.

2 . Stage

Tear off two 18-inch-long sheets of extra-heavy-duty foil. Mound half of the shiitake caps, cilantro sprigs, porcini, garlic, bay leaves, soy sauce, scallion and peppercorns in the center of each piece of foil. Set 2 hen halves on top, fold up the foil edges and seal.

3 . Stage

Carefully set the packages on the cake rack over the boiling water, cover and steam over moderate heat for 40 minutes. Transfer the packages to a large rimmed platter.

4 . Stage

Spread the watercress on a large heatproof plate. Set on the cake rack, cover and steam for 4 minutes. Open the packages carefully. Remove the skin from the hens and transfer them to warmed shallow bowls. Stir 1 teaspoon of the lemon juice and 1/2 teaspoon of the sesame oil into each package, then spoon the mushrooms and sauce into the bowls. Sprinkle with the chopped cilantro and serve.