Instructions: Remove any giblets from the hens. Rinse the hens under cold running water; drain well and pat dry. Place the hens in a nonaluminum baking dish.

Remove the coarse outer leaves from the lemongrass. Slice the white portion at the base of the stalk. Combine lemongrass and remaining ingredients. Pour mixture over the hens, spreading it evenly to make sure the hens are completely coated. Let stand at room temperature for at least 30 minutes, or up to 2 hours.

Preheat an oven to 350F degrees. Remove the hens from the marinade, reserving the marinade. In a heavy skillet over medium-high heat, heat the oil and saute the hens until brown on both sides. Place skin side up in a baking dish and bake, basting with the reserved marinade, for 30 minutes, or until the juice runs clear when the hens are pierced with a knife.

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