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Asian-Style Stuffed Cornish Game Hens

Asian-Style Roasted Cornish Game Hens with Bean Thread Noodle Stuffing--Savory, A Tad Sweet and So Juicy!| recipe from runawayrice.comTasty Cornish game hens are marinated with a sweet and savory Asian sauce, stuffed with a bean thread noodle, pork and vegetable medley and then roasted to juicy perfection in this mouth-watering dish. Say “Goodbye” to plain and boring chicken and “Hello” to this scrumptious dish bursting with Asian flavors and eye-popping appeal. This easy-to-make dish is perfect year-round and can be the main feature for a casual, every-day meal or an elegant dining affair. Give it a try!

Notes on the Recipe, Tips and Tricks

If hens are frozen, thaw completely before using. Partially frozen hens will increase the roasting time.

The typical roasting time for a Cornish game hen weighing approximately 1 1/4 lbs is about 1 hour. Increase the roasting time accordingly if the hens weigh more. To check to make sure the meat is sufficiently cooked, cut into the leg and the juices should run clear. If juices are pink, roast for awhile longer and then check again. Using an instant-read thermometer, the meat should be 165 degrees Fahrenheit.

Be sure to remove the hens from the refrigerator at least 30 minutes before roasting to allow the meat to de-chill.

Typically one game hen is served per person but if the hens are larger, they can be split in half.

Refrigerate any uneaten amounts. Stuffed hens can be frozen for up to 3 months. To serve again, allow to thaw to room temperature and then bake at 375 degrees Fahrenheit until hot.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: 5-Spice Beer Can Chicken (Ga Nuong Ngu Vi Huong), Roast Duck (Vit Quay) and Crispy Roast Pork (Thit Heo Quay).


4 Cornish game hens (approximately 1 1/4 lb each)
1/4 cup salt (for washing the hens)
4 garlic cloves (use in Marinade and Stuffing below)
1-inch knub ginger (use in Marinade below)
1 small shallot (use in Marinade and Stuffing below)
2 Tbsp butter, softened

2 1/4 Tbsp chopped shallots
1 Tbsp minced garlic
1 Tbsp minced ginger
1/4 cup soy sauce
1/4 cup plum sauce
2 Tbsp Hoisin sauce
1 Tbsp Vodka 5-Spice Marinade
or 1 tsp 5-spice powder
1/2 tsp sesame oil
1 tsp dried sweet basil
1/4 tsp ground black pepper

1.75 oz bean thread noodle
4 oz ground pork
3/4 Tbsp chopped shallots
1 tsp minced garlic
1/2 tsp fish sauce
1 small carrot
1 small celery stalk
1/4 small onion
2 oz enoki mushrooms
1/2 tsp vegetable oil
1 Tbsp oyster sauce
1/4 tsp ground black pepper


Smash the garlic cloves, remove the skin and then mince. Remove the skin from the shallot and then chop. Cut off the skin from the ginger and then mince.

In a measuring cup, add all of the Marinade ingredients and then stir together combining well.

Sprinkle the hens with salt, both front and back sides. Gently rub the salt into the skin. Wash off the salt and each hen by placing under cold running water. Rinse the inside of each bird as well. Use paper towels to dry the outside and inside of the hens completely. Trim off any visible fat and cut-off the tails.

With the breast-side up, brush generous amounts of the marinade on to the chickens. Use a small spatula to separate the skin and breast. Brush more marinade into the two pockets. Flip the hens over and apply more of the marinade to the back side. Reserve 2 Tbsp of the marinade for later.  Cover the hens with plastic wrap and let marinate in the refrigerator for at least 1 hour. For the best flavor, allow to marinate overnight.

Place the bean thread noodle into a small bowl and cover with boiling water. Let soak for 15 minutes. Drain and then toss the noodles to remove any remaining water. Cut noodles into shorter stands using scissors.

In a small bowl, combine the ground pork, chopped shallots, minced garlic, fish sauce and 1/8 tsp ground black pepper.  Allow to marinate while continuing with the next steps.

Peel the carrot and then dice. Cut the celery to the same size as the carrots. Finely chop the onion. Cut-off the root of the enoki mushrooms and discard. Cut the mushroom into thirds.

Heat a pan over Medium High heat and when hot add vegetable oil. Add the ground pork and stir-fry until it’s no longer pink, approximately 1-2 minutes. Add the carrots and cook for another 2 minutes, stirring often. Add the celery and onions, combine together and cook for another 1 minute. Add the mushrooms and bean thread noodle and toss together. Add the oyster sauce and combine. Continue stir-frying for another 2-3 minutes. Turn off the heat and add 1/8 tsp ground black pepper. Let the stuffing cool for 15 minutes.

Remove the hens from the refrigerator and let rest at room temperature for at least 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Place one of the hens upright in a small bowl. Add 3/4 cup stuffing into the body. Use a 16-inch section of string to tie the legs together. Place the hen on a wire baking rack set inside a baking sheet. Repeat the same steps for the remaining hens. Brush on the remaining marinade.

Cover the hens with foil. Place the baking sheet into the oven and bake for 1 hour.

Check to make sure the hens are cooked by cutting into the meat and the juices should run clear or use an instant-read thermometer and it should register at least 165 degrees Fahrenheit.

Coat the hens with a generous amount of butter. Return the hens to the oven (uncovered) and bake at 425 degrees Fahrenheit for 10-15 minutes or until they are golden brown.

Remove from the oven and cover with foil. Let rest for 10 minutes to seal in the juices.

Serve with your favorite sides!

Yields: 4-6 servings

Looking for side dishes to serve with this tasty dish? Check out the following recipes:

Baked Bean Thread Noodles with Crab (Mien Xao Cua Dut Lo)
Sticky Rice Stuffing
Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)

Tools I Love and Use in My Kitchen

Asian Flair: Roasted Cornish Game Hens with Bean Thread Noodle Stuffing--Savory, A Tad Sweet and So Juicy!| recipe from

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Roast Duck (Vit Quay)

This unique roasting method that I am about to share will be the only way you’ll roast duck forever more.  The traditional recipes for roasting a duck are time-consuming and laborious.  It requires constant babysitting, flipping and rotating to get the bird to brown evenly.  Then after all that work, you have a duck that looks great on the outside but is dry and leathery on the inside.  You end up drowning it in pools of sauce to mask the dryness.  Who wants that?

Baking a duck in an oiled paper bag is a technique I’ve used to roast my Thanksgiving turkeys for years now.  It was just recently that I adapted this recipe for a duck.  The results–an easy recipe that guarantees a golden, juicy and delicious duck.  Seeing is believing but you really have to try this recipe and taste the difference!

Notes on the Recipe, Tips and Tricks

Use only peanut oil and do not substitute with another vegetable oil.  Peanut oil has a high tolerance for heat.

Make sure to use enough peanut oil to saturate the paper bag.  There should not be any dry paper visible.  Do not use so much oil that the bag becomes soppy.

Remove the duck from the fridge at least 30 minutes before baking to allow it to come to room temperature.

Use a large orange to stuff the duck.  You have to use a firm hand to push the wedges inside the body cavity instead of just placing them inside.  This approach helps to build up the body and make it fuller.

Tie the legs together.  This also helps to puff up the duck.  It will come out looking round and full as ducks have a tendency to flatten when roasted.

Be sure to seal the bag well by folding the ends of the bag and stapling it securely.  You don’t want any of the heat to escape from the bag while cooking.  This is technique allows the duck to cook quickly while still remaining moist.

The rule for cooking a duck using this paper bag method is 75% of the typical cooking time, approximately 15 minutes/pound.  A 5-lb duck roasts for 75 minutes and then we broil for 15 minutes.

When removing the paper bag, there will be lots of duck drippings on the bottom of the bag.  Be careful with this as it’s extremely hot.  If you’d like to keep it, dump it into a bowl and use it to make gravy, etc.

Duck fat sizzles and splatters like crazy.  During the final broiling stage (last 15 minutes) the duck fat will splatter everywhere and even smoke.  This is why we don’t place the duck to close to the heating elements.  Be extra careful when handling the roasting tray after this step.  I typically turn-off the oven, let the duck and pan cool for about 5-7 minutes before removing from the oven.

Lastly, it’s always important to let a duck rest for at least 15 minutes to seal in the juices before carving.

Watch the video below for instructions.


5 lb duck
2 Tbsp salt for washing duck

for the Marinade
2 inch section of ginger, grated (approximately 1 Tbsp)
4 garlic gloves, crushed (approximately 1 Tbsp)
zest of 1 large orange (approximately 1 Tbsp)
2 Tbsp Vodka 5-Spice Marinade
1/2 Tbsp salt
1/2 Tbsp onion powder
1/2 tsp black pepper
1/2 tsp paprika

for Inside the Duck
1 large orange, cut into wedges
2 1-inch sections of ginger, smashed
4 garlic cloves smashed
3 green scallions

for the Glaze
1 Tbsp brown sugar
1/4 tsp 5-spice powder
1 Tbsp frozen orange juice
1 Tbsp honey
1 Tbsp soy sauce
1/2 tsp ground ginger

Other Items
1 large paper grocery bag
1/2 cup peanut oil
1 bamboo skewer
2 12-inch lengths of twine
clear tape
large roasting tray


Grate ginger, zest orange and crush garlic.  Place in a small bowl.  Add remaining marinade ingredients and combine together forming a soft paste.

Remove neck, giblets, etc. from inside the duck and discard.  Sprinkle salt on outside and inside of duck and rub into the skin.  Rinse with duck with cool water and shake off excess.  Pat duck thoroughly dry with paper towels.

Trim off excess skin, fat and tail.  Using the tip of a sharp paring skin, cut small slits in the skin without piercing the meat.  (Do this all over the duck.)

Place the duck in a baking dish.  Drizzle Vodka 5-Spice Marinade on both sides of the duck and rub into the skin.  Smear 1 tsp of marinade inside the duck.  Spread remaining marinade on the duck coating it evenly.  Allow to marinate in refrigerator overnight uncovered.

The next day, remove duck from refrigerator and allow to come to room temperature while continuing with next steps.

Lower oven rack to lowest position.  Preheat oven to 325 degrees.

Coat paper grocery bag completely with peanut oil and allow to rest while continuing with next steps.

To make a trussing needle, break off a 6-inch section of the bamboo skewer starting at the pointed tip.  Place twine along the skewer starting about 2 inches from the tip.  Wrap clear tape around the twine and skewer in a downward spiral.  Twist the tape to make sure it’s securely fastened onto the skewer.

Cut the remainder of the zested orange into small wedges.  Cut the green onions into 3-inch lengths and smash the garlic and ginger.  Stuff the body cavity with these ingredients.  (Use a firm hand to push everything inside the duck.)

Use the trussing needle to sew the opening closed.  Pull twine taut and then cut off the bamboo needle. Tuck the remaining twine inside the duck  Tie the legs together.

Place oiled paper bag on the roasting tray.  Place duck inside the bag positioning it toward the back of the bag but not touching the paper in the back or on the sides.  Fold edges of the bag up and staple shut.

Bake in oven per the following guidelines:  15 minutes per pound of duck.  (A 5-pound duck bakes for approximately 75 minutes.)

While the duck is roasting prepare the glaze by combining all listed ingredients.

Remove roasting pan from oven.  Carefully cut paper bag, releasing the steam inside.  Remove paper bag and discard.  Place duck directly on the roasting rack.

Adjust oven rack to one level higher and increase oven temperature to 450 degrees.

Brush duck with generous amounts of glaze.  Return to oven and bake for another 15 minutes or until golden brown.

Remove from oven and allow to rest for 15 minutes before carving and serving.

Yields: 4 servings

Roast Duck Slices (Vit Quay) | recipe fron

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