Thaw hens, if frozen.
Heat wok over high heat; add oil.
Brown hens in oil about 10 minutes, turning often.
Drain off fat.
Add water, lemon juice, soy sauce, and ginger to wok.
Cover and simmer 40 to 45 minutes or till done, turning hens once or twice.
Remove hens from wok; keep warm.
Skim fat from liquid.
Boil liquid, uncovered, till reduced to 1/2 cup.
Stir in preserves; heat through.
Pour over birds.