Hoisin-Roasted Game Hens with Asparagus and Shitake Stir-Fry.
In Living, there’s a section each month called What’s for Dinner, and four recipe cards are included with photos on the front sides. They get their own file folder. Well, at long last, a What’s for Dinner dating from March 2003 made it to our table last Sunday. As it appeared on the recipe cards, it was
I revised the meal a little by using a whole chicken instead of game hens, and the chicken was spatchcocked and grilled instead of roasted. The chicken was prepared as follows:
3 garlic cloves, minced
2 T minced fresh ginger
2 fresh red Fresno chiles, seeded and finely chopped
3 T chopped fresh cilantro
1 T lime juice
1 t soy sauce
¼ c canola oil
½ c hoisin sauce
-remove backbone from chicken and flatten it with wings tucked back
-mix all ingredients except hoisin together and spoon mixture over both sides of chicken and rub under skin; refrigerate until ready to grill
-grill over high heat for seven to ten minutes per side, then move chicken to a cooler side of the grill; baste with hoisin sauce and cook for ten minutes; turn and baste other side and cook until juices run clear when pierced, about another ten minutes
Note about hoisin sauce: Some brands list sugar as the first ingredient and contain astronomical amounts of sodium. I chose House of Tsang brand because the first ingredient listed is fermented soybean paste, it contains no msg, and it is much lower in sodium and sugar than others.
For the asparagus and shitake stir-fry, my only change was adding red bell pepper. The plated chicken and vegetables were sprinkled with black and white sesame seeds and chopped cilantro. I’m glad I kept these recipes. Hoisin makes a great barbeque sauce, and this was another really easy meal.
What will I do if I ever make it through all of my files? What if they’re left empty with nothing remaining to cook? I’ll just keep reading so that never happens.