This elegant Vietnamese Oven-Baked Cornish Game Hens recipe is a little extra work but the flavors are magnificent. This is ideal for a special occasion or entertaining.
- 3 Cornish game hens
- 2 tablespoons salt
- 1 1/4 cups dry white wine
- 1 cup MAGGI Seasoning Sauce
- 1 cup peeled, finely chopped fresh ginger
- 2 shallots, finely chopped
- 8 cups water
- 1/2 cup granulated sugar
- 6 whole star anise pods
- 3 cinnamon sticks
- 3 tablespoons oyster sauce
- 1 tablespoon Chinese five spice
- 1 tablespoon ground black pepper
- Juice from 1 lemon
- 2 tablespoons honey
- 2 tablespoons MAGGI Seasoning Sauce
- Hot cooked rice
CUT hens into quarters and sprinkle both sides with salt. Let stand for 10 minutes in a sieve. Rinse thoroughly.
COMBINE wine, 1 cup seasoning sauce, ginger and shallots in large bowl. Place hens in marinade; mix well. Cover; refrigerate for at least 2 hours or overnight.
COMBINE water, sugar, star anise, cinnamon sticks, oyster sauce, Chinese five spice and pepper in large stockpot or Dutch oven. Bring to a boil over medium-high heat.
ADD hens to spice mixture; discard marinade. Cover; return to a boil. Turn off heat; let hens stand in hot liquid for 20 minutes to poach.
PREHEAT oven to 375° F. Line large baking pan with foil; grease thoroughly.
REMOVE hens from pot and air dry on paper towels.
MIX lemon juice, honey and 2 tablespoons seasoning sauce in small bowl until well combined. Brush mixture on both sides of hens. Place hens skin-side-up in prepared baking pan.
BAKE for 30 to 35 minutes or until golden brown and crispy.
SERVE with rice.