SPICY HOISIN CHICKEN

Written by Maya Shetty in BELL PEPPERS, CHICKEN -DRY PREPARATION, CHICKEN DISHES, FOOD

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SPICY HOISIN CHICKEN

The cold weather has set in, in this part of the globe, needless to say the stomach growls are becoming a daily phenomenon in the evenings .Sitting in the martial arts class, my kid was attending, all I could focus was on the aromas that emanated from the Chinese restaurant beside it. After exchanging polite smiles for a while, the mom beside me got up with such determination and said, “That is it, I can’t pretend any longer, I need to go & place an order for Peking duck, next door”….I nodded in agreement with an all knowing smile, I have been battling with it myself, for more than half an hour now.She returned with a triumphant look & spoke to me about the Hoisin sauce and its many uses in the dish.Since, I could not frequent Chinese restaurants, owing to my allergy to eggs, I made a mental note to hunt down that sauce, whatever it meant & use it in one of my dishes.So here I was hoisin sauce & all, creating a spicy dish ( off course , it has to have that Indian touch of the deep rooted spiciness! ) with hoisin sauce & chicken,t o warm a cold Fall day.It’s a fairly easy dish, does not require much time, but makes a filling meal or a side dish.
“Hoisin sauce, also called Chinese barbecue sauce is a fragrant, pungent sauce used frequently in Asian stir-fries and marinades and Asian-style grilled dishes. Made from a combination of fermented soy, garlic, vinegar, and usually chili and sweetener, hoisin is dark in color and thick in consistency. It has a very strong salty and slightly sweet flavor” .It is most commonly used in authentic Asian cooking, is what I learnt, though this was my first time using the sauce.So those of you out there, willing to be a little adventurous in your cooking, I dare you to try this, you will not regret it. Xiǎngshòu nǐ de shiwu/Enjoy your food .

Spicy Hoisini Chicken — Spicy Hoisin Chicken

Table of Contents

SPICY HOISIN CHICKEN

Recipe by Maya Shetty

Course: BELL PEPPERS, CHICKEN -DRY PREPARATION, CHICKEN DISHES, FOOD

0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

Ingredients

6 6 -8 pieces Chicken thighs
2 2 -3 tsp Sesame oil
1 1 Red Onion (cut lengthwise)
1 1 handfulBell Peppers ( cut lengthwise in colors of your choice)
3 3 ″ Ginger (Julienned)
3 3 -4 cloves Garlic (thinly sliced)
1/2 tsp 1/2 Black Pepper powder
1 tsp 1 Dry hot Pepper flakes
1 tbsp 1 Soy sauce
1 tbsp 1 Asian fish sauce or Rice vinegar
1/2 cup 1/2 Hoisin sauce
Salt to taste

Directions

Marinate the cut & clean chicken with salt, black pepper powder, dry pepper flakes and hoisin sauce for half an hour in the refrigerator in a ziploc bag.
Heat sesame oil in a wok, add the finely sliced onions to it & sauté .
Now to this add the julienned ginger & garlic cloves & stir it for a few minutes till the raw smell disappears.
Now pour in the marinated chicken mix into the wok & stir it well.To this add the soy sauce & fish sauce/rice vinegar & keep covered for a minute or two with the lid.
This helps cook the chicken well, now add the thinly sliced bell peppers on the top, stir it well.Remove from heat & serve.
This dish can be eaten with rice or as a side dish for flat breads & is a sure winner with your tastebuds.
Enjoy.