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
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.