Vietnamese Oven-Baked Cornish Game Hens

Vietnamese Oven-Baked Cornish Game Hens

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30 min.
210 min.
6 Servings

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
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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.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 450
  • Calories from Fat: 210
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 7g (33% of DV)
  • Cholesterol: 170mg (57% of DV)
  • Sodium: 1380mg (57% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 10g
  • Protein: 30g
  • Vitamin A: 4% of DV
  • Vitamin C: 8% of DV
  • Calcium: 4% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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