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1
Remove neck and giblets from hens and rinse them and pat dry.
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2
Halve hens by cutting firmly through the breast and backbone with a sharp knife.
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3
Pound each half with the palm of your hand to flatten the hens.
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4
Marinade:.
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5
In a medium saute pan or skillet, combine all marinade ingredients and simmer 7-8 minutes.
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6
Cool in refrigerator or freezer.
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7
In a large, resealable plastic bag, marinate hens for 2-3 hours.
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8
Remove hens from marinade; reserve marinade.
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9
Prepare a charcoal fire.
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10
When coals are very hot but not flaming, spearate them to the sides of the grill so the hens can cook in the middle by indirect heat.
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11
The coals should be hot enough to cook for one hour, but not so hot as to burn the honey in the marinade.
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12
For a gas grill, heat grill and turn flames to low.
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13
Place hens on grill skin side down and cook, covered, about 25 minutes, basting with marinade.
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14
Turn and continue to cook and baste for 20-25 minutes, or till juices run clear (I don't think mine took quite that long).
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15
Remove from grill and keep warm.
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16
In a large saute pan or wok, heat oil over high heat.
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17
Add onions, garlic, ginger, carrots, celery, peppers, bok choy and five spice powder.
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18
Stir fry for 3-4 minutes, tossing constantly.
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19
Add soy sauce, stock and brown sugar and continue to stir fry for 2-3 minutes more.
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20
Do not overcook.
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21
To serve, divide vegetables evenly on plates and top with game hen halves.
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22
If you have marinade left over and want to use it drizzle over the dish, place marinade in a saucepan and bring to a boil, reduce heat and simmer for 3-4 minutes.
