Anonymous Fri Oct 07 11:21:56 2005

1 gal. chicken stock

1 cup sake

1 oz. ginger root, sliced

1 scallion, sliced

1 garlic clove, pared, minced

1 star anise

1 clove

1 cinnamon stick, broken

6 Cornish hen breast halves

18 thin asparagus spears, blanched

2 to

3 cups Sashimi rice, cooked

1 red bell pepper, blanched, peeled, sliced

1 green bell pepper, blanched, peeled, sliced

3 baby bok choy

6 Chinese broccoli florets, blanched

Combine chicken stock, sake, ginger, scallion, garlic and spices in pan; heat to simmering. Wrap each breast half around 3 asparagus spears, arranging spears to create fan. Place rice and vegetables in bamboo steamer; place prepared breasts over rice. Cover with bamboo lid; steam for 15 to 18 minutes.