Date Walnut Cornish Game Hens Recipe

Experience a culinary fusion of East and West with this irresistible Date Walnut Cornish Game Hen recipe! Marinated for up to 24 hours in a savory oriental-inspired glaze, these succulent game hens are then steamed to perfection, resulting in incredibly tender meat and juicy stuffing. The final touch? A rich, reduced glaze poured over the hens for an unforgettable flavor experience. Perfect for a special occasion or an adventurous weeknight meal.

Prep Time 30 mins
Cook Time 135 mins
Calories 743.1 kcal
Protein 52g
Rating 5.0 (1 Reviews)
Date Walnut Cornish Game Hens 47

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Date Walnut Cornish Game Hens

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How to Make Date Walnut Cornish Game Hens

  1. Rinse Cornish game hens inside and out with cold water and pat dry with paper towels.
  2. Prick the skin of each hen in several places with a fork.
  3. In a large bowl, whisk together the marinade ingredients (see below).
  4. Place the hens in a deep baking dish, pour the marinade over them, ensuring they are fully coated.
  5. Cover the dish and refrigerate for 12-24 hours, turning the hens occasionally.
  6. Prepare the stuffing: In a medium bowl, combine 1/2 cup chopped walnuts, 1/2 cup chopped dates, 1/4 cup all-purpose flour, 1/4 cup finely chopped onion, 1 teaspoon poultry seasoning, and 1/4 cup water. Mix well.
  7. Preheat your wok or a large pot with a steamer rack insert.
  8. Remove hens from marinade; reserve marinade. Stuff each hen with the prepared stuffing.
  9. Place the stuffed hens in a shallow baking dish on a rack in the wok over simmering water.
  10. Loosely cover the hens with foil.
  11. Cover the wok and steam for 1 hour, checking and adding more water as needed.
  12. Remove hens from wok and strain the reserved marinade into a saucepan.
  13. Bring the marinade to a simmer over medium heat, reducing it by half.
  14. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to form a slurry.
  15. Stir the cornstarch slurry into the reduced marinade and cook until thickened.
  16. Spoon the thickened glaze over the steamed hens.
  17. Return the baking dish to the wok on the rack over simmering water.
  18. Loosely cover with foil and steam for an additional 15 minutes, basting occasionally.
  19. Remove from wok and let rest for 5 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

114g

Fat

27g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Poultry Chicken Recipes Asian Fall Recipes Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Main Dish Asian Easy 3 Steps Or Less 4 Hours Or Less