Marinate in refrigerator over night. Serve with snow peas. 2 to 4 servings. 2 hens.

1/2 c. fresh orange juice
1/4 c. soy sauce
1/2 c. orange honey
2 tbsp. Hoisin sauce (find in Hmong stores)
2 tbsp. minced orange peel
3 lg. garlic cloves, pressed
1 tbsp. minced fresh ginger
2 tsp. oriental sesmae oil
3 oranges peeled
Sesame seeds
6 oz. snow peas

Mix first 8 ingredients in large bowl. Add washed hens, skin side down, cover and refrigerate for 24 hours. Preheat oven to 400 degrees. Transfer hens to shallow baking pan. Place marinate sauce in heavy sauce pan and boil until reduced to 34 cup, about 12 mintues. Brush hens with this marinate and place in pan, skin up. Roast 5 minutes. Baste, cook 10 minutes. Baste and reduce oven, 350 degrees, cook 10 minutes. Then baste, add sesame seeds, cook until done, 10 to 12 minutes. Let stand 10 minutes. Serve on plate with peeled oranges and cooked pea pods. Serve Chardonay wine.