Monday, February 8, 2010
The recipe on Peanutts blog called for steaming the chicken but I did my own thing. Her recipe looks scrumptious and was helpful to understand how much of the sauce I can add without totally messing up. Please click on the highlighted link to reach her page.
If there are any authentic ways of cooking with hoisin sauce I am in the dark of the same. Today’s recipe has nothing to do with authenticity but a lot to do with fun, both cooking and eating.
The chicken was marinated for a couple of hours and stir fried with vegetables that I picked up on random from the refrigerator. They were the misplaced, running around kinds who were looking lost in my vegetable tray, needing help. I spruced then up with some trimming and tossed in. Following, I thickened the sauce, pouring over the cooked chicken and vegetables and sprinkling with sesame seeds to close the deal.
Chicken Breast - 2
Green chillies - 4 nos
Capsicum red and green (Bell Peppers) - 1/2 cup diced
Cabbage - a couple of leaves torn
carrots - 1/2
Hoisin sauce - 3 Tbspn
Oyster sauce - 2 Tbspn
Soya bean sauce - 1 - 2 Tbspn
Sesame seed - to sprinkle on top (approximately 1 tspn)
Oil - 2 tbspn
Ginger - 1 Tbspn thinkly chopped
Garlic - 1/2 Tbspn chopped
Corn starch - 1 Tbspn
Water or Chicken broth - 1 and 1/4 cup
1. Marinate the chicken in 1 tbspn hoisin sauce, 1 tbspn oyster sauce and 1 tbspn soya bean sauce for 2 hours or freeze it till you want to use next
2. Heat oil in a pan and stir fry the chicken with ginger and garlic till cooked
3. Spoon them out and in the remainting oil proceed to saute the vegetables like bok choy, cabbage, bell peppers, broccoli, cauliflower etc. I have used cabbage, bell peppers and carrots.
4. Add some more of all the three sauce just enough to spice up the vegetables. Just a little is fine.
5. Once they are cooked al dente throw back the chicken and cook them all together and transfer into your serving dish
6. Add a cup of water and all the three remaining sauce and bring to a boil. Add the corn starch dissolved in 1/4th cup water and add to the boiling sauce. Thicken and add to the prepared chicken and vegetables and sprinkle with sesame seeds
1. All meaurements are approximate
2. Avoid or reduce green chillies. I like the dishes hot and add quite a few chillies. This one was quite piquant so reduce the no of chillies if you like your dish mild.
3. I like cabbage, bok choy, peppers, broccoli or cauliflower, celery, scallions etc in the chinese style dishes I make. I have never used potatoes for example in these preparations and so cannot vouch for it going well even though I tend to loosely state add vegetables of your choice.