Sous Vide Cornish Hen Stew

Ingredients for 4

• 2 tablespoons coconut oil

• 4 medium shallots, smashed and peeled

• 3 cloves garlic, smashed and peeled

• 2 lemongrass stalks, roughly chopped

• 1 (3-inch) piece fresh ginger, thinly sliced

• 5 dried red Thai chiles

• 2 teaspoons dried green peppercorns, coarsely ground

• 1 teaspoon ground turmeric

• 4 cups water

• 2 whole Cornish game hens

• 1/2 cup chopped cilantro


• 2 scallions, coarsely chopped

• 2 tablespoons Asian fish sauce


• 1 teaspoon finely grated lime zest

• Kosher salt and freshly ground black pepper

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150°F (65°C).

• Step 2

  Melt the coconut oil in a large skillet over medium heat. When the oil is shimmering, add the shallots, garlic, lemongrass, ginger, chiles, peppercorns, and turmeric. Cook, stirring occasionally, until shallots begin to soften, about 5 minutes.

• Step 3

  Add the water and carefully transfer to a large zipper lock bag. Add the game hens and seal using the water immersion technique. Place the bag in the water bath and set the timer for 4 hours.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the hens and let rest until cool enough to handle. Separate the legs, wings, and breast meat.

• Step 1

  Add the cooking liquid to a large pot. Bring to a simmer over medium-high heat. Stir in the cilantro, scallions, fish sauce, lime juice, and game hen meat. Season to taste with salt and pepper. Serve.

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