Note: In Chinese culture, a whole chicken or hen served on special occasions signifies good luck and prosperity.

Serves 4 to 6

Ingredients:

4 (1 1/2 to 2 lbs. each) Cornish game hens
2 cups water
1 1/2-cups Kikkoman Soy Sauce
1/2-cup dry white wine
3/4-cup sugar
4 star anise
1 (1-inch) piece ginger root, sliced

Instructions:

1. Remove and discard giblets and excess fat from the hens. Wash the hens in cold running water and drain.
   
2. Bring water, soy sauce, wine, sugar, star anise and ginger to boil in a Dutch oven or a saucepan large enough to hold four hens.
   
3. Add hens and return sauce to boiling. Turn hens over, being careful not to break the skin (it looks best unbroken).
   
4. Reduce heat to medium and simmer five minutes.
   
5. Reduce heat to low, cover and simmer 15 minutes. Do not allow the mixture to boil too hard or the skin on the hens will break.
   
6. Turn the hens over and cook another 10 to 15 minutes. Check to see if they’re done by removing one from the pan and wiggling the leg. If it wiggles easily, they’re done. Remove the hens carefully.
   
7. Cut each hen in half, keep warm. Strain sauce, discarding pieces. Serve warm hens with sauce.
   
8. You can store the remaining braising mixture in an airtight container in the refrigerator for up to four weeks and use it again. Shred leftover hens for a flavorful sandwich or to use in a quick salad.