Ralph Klein’s recipe for Oriental Hoisin Chicken (from a 1995 Cookbook).

Since Ralph Klein passed away last week, numerous people have emailed me with their stories about his time politics and reactions to legacy in Premier.

The responses varied from loving to hostile, but easily the oddest email I received over the weekend was from a former Progressive Conservative constituency association president, who sent me an excerpt from a limited-edition “Ralph’s Team Family Favourite Recipes” cookbook that were sold at a PC Party fundraiser in 1995.

The cookbook included the favourite recipes of Tory cabinet ministers, backbench MLAs, party activists, and the Premier himself. Here is then-Premier Klein’s submission to the cookbook:

ORIENTAL HOISIN CHICKEN
Premier Ralph Klein, MLA Calgary Elbow

4 chicken breasts or legs
1/2 c Hoisin sauce
2 T Ketchup
2 T Soya sauce
2 T freshly squeezed lemon juice
2 crushed garlic cloves
Oil grill and preheat barbecue. Remove skin from chicken, if you wish. Place each chicken part on a piece of heavy foil large enough to securely wrap it.

Stir remaining ingredients together. Spoon about 2 T. of sauce over each piece of chicken. Bring long edges of foil together, fold over several times and seal ends. Press foil down to form a flat packet.

Place packets on grill about 3 inches above hot coals and barbecue for 45 minutes, turning 2 – 3 times.

Remove packet from grill. Open and pour juice into a bowl. Brush chicken with some of remaining Hoisin mixture and place on grill. Barbecue, turning and basting often, until golden brown or richly glazed, about 5 to 7 minutes. Watch carefully to avoid burning. Stir any remaining Hoisin mixture with some of chicken juices as a dipping sauce.