Sous Vide Cornish Hen Stew


Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This Asian-inspired Cornish game hen stew features strong spices and pieces of bone-in meat. Serve and enjoy on an outdoor Summer evening.
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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


  • 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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150 F / 65.6 C Recipe Temp
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