Ingredients:
Makes two servings
2 Cornish game hens (1 pound each)
2 tablespoons kosher salt
1 quart chicken broth
1/4 cup soy sauce
3 tablespoons sliced green onion, including tops
2 tablespoons Chinese 5-spice powder
2 tablespoons thinly-sliced fresh ginger
2 tablespoons sugar
1-1/2 quarts vegetable oil
Fresh coriander, for garnish
Dipping sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh coriander
2 tablespoons water
1/4 cup soy sauce
1 teaspoon sesame oil
1 teaspoon white vinegar
Dash of red pepper flakes

Instructions:
Dry hens with paper towels and rub with salt. Cover loosely and refrigerate 8 hours. Rinse salt from hens and dry with paper towels. Stir broth, soy sauce, green onion, 5-spice powder, ginger and sugar in medium-large saucepan. Bring to a boil; add hens. Bring to a boil again and lower heat; simmer for 25 minutes.
Remove hens from broth; discard broth mixture. Dry hens with paper towel and set aside.
Heat oil in large wok (or deep, heavy saucepan) to 350 degrees. Add hens and cook about 8 minutes, until browned and cooked through. Serve garnished with fresh coriander, with dipping sauce alongside.