Chicken in Hoisin Sauce
Source of Recipe
unknown
List of Ingredients
2 whole chicken breasts (about 1-1/2 to 2 lb.)
6 scallions
3 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. Chinese rice wine or cooking sherry
1 tsp. salt
1-inch piece fresh ginger
5 to 6 cloves garlic
5 Tbsp. peanut oil
2 Tbsp. hoisin sauce
1 Tbsp. water
Recipe
Bone the chicken and pull off all the skin. Chop the meat into 1-inch cubes
and put them in a bowl.
Clean the scallions, then cut them, the white part and most of the green,
into 1/2-inch lengths.
Ad the scallions to the chicken, along with the soy sauce, sesame oil, wine,
and salt. Mix well and set aside to marinate for at least 15 minutes.
Peel the ginger, then chop it into tiny pieces, about the size of a match
head.
Smash the garlic cloves with the side of your cleaver, then peel. Chop the
garlic as fine as the ginger.
Heat your wok or pan over a high flame for 15 seconds, then add the oil. It
will be hot enough to cook with when the first tiny bubbles form and a few
small wisps of smoke appear.
When the oil is ready, toss in the chopped ginger and garlic and stir it
around in the hot oil for 10 seconds.
Add the hoisin sauce and stir-fry for 30 seconds, using your cooking shovel
or spoon to keep the ingredients moving so they don't burn or stick.
Combine the water and the chicken mixture and stir well, then add the chicken
mixture to the pan. Cook, stirring occasionally, for about 5 minutes, or
until the chicken is stiff and is completely cooked. Serve immediately.
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