Buy some Hoisin Sauce and make this quick Hoisin Chicken with Coconut rice. It’s easy and better still quick.
I can’t quite remember the first time I tried Hoisin sauce but I do know how much I like it. I am also pleased to report that this dish was accepted and eaten quickly by the fussiest person I know, and so it has the green light of approval for his maturing taste buds. ( When will those tastebuds be all green light?)
My fondest memories of Hoisin sauce though are rooted in restaurant days. Working at Wokpool back in the day, we used to open 2 litre cans of hoisin sauce. It was always one of the first jobs of the afternoon, the easy one and the one we chose to ease us into the night. The Hoisin dipping sauce would involve cracking open a 2 kg can of the tar black stuff and pouring it into a giant silver bowl adding 500 ml of Chinkiang black vinegar and 500 gm of white sugar. The bowl was whisked till the sugar dissolved and the sauce was a shiny addictive pool of thick black liquid. Once amalgamated it would be distributed amongst jugs ready for service. After this we progressed to cleaning and steaming ducks, then later once they were cooled we portioned and boned them ready for deep frying and serving with the litres of hoisin dipping sauce. All the easy jobs before cutting and de seeding 5 kg boxes of fiery chillies. Hands were never free of chilli, even after multiple washing, and bathroom breaks and itchy eyes would have to be taken care of with great caution.
This Hoisin Chicken dish can be whipped up in 30 minutes. You only need to negotiate a tiny 200- 250 ml jars of Hoisin, but I suggest that you look here for more inspiration on using it up.
- 500 gm ( 1 lb) chicken tenderloins ( or chicken breast cut into thick fingers)
- 3 Tablespoons vegetable oil
- 1 onion cut into strips
- 1 small red pepper cut into large cubes
- 1 large clove of garlic crushed
- 1 heaped Tablespoon of grated ginger
- 2 Tablespoons of Hoisin Sauce
- 1 teaspoon of Chinese Five Spice
- 2 tablespoons + 1 teaspoon soy sauce ( standard )
- 2 Tablespoons + 1 teaspoon of Chinkiang Vinegar (or substitute)
- 1 /2 bunch coriander separated into leaves and then 2 tablespoons of cleaned and finely chopped roots and stems
- ½ cup of chicken stock ( approx 125 ml or 4.3 fl oz)
- 1 can (400 gm/ 13.5oz) of coconut milk
- ½ cup (100 ml / 3.38 oz) cup of water
- ½ teaspoon sea salt
- 1 and ¼ cups rice (250 gm / 8.45 oz) washed twice.
- In a small bowl combine the hoisin sauce, soy, vinegar and stock and stir to combine
- Cut the onion, capsicum, garlic , ginger and coriander and set aside
- Put the rice, salt, coconut milk and water into a medium pot that has a tight fitting lid. Bring the pot up to the boil without the lid to start. As soon as it boils stir and put the lid on. Turn the heat down to the lowest possible setting and leave for 10 minutes before taking off the heat and letting it stand while you prepare to make the chicken. Don't open the lid.
- Heat a large deep non stick fry pan or pot till hot. Add 2 Tablespoons of oil and the chicken and colour on all sides turning once.. This should take about 5-8 minutes. Take the chicken out of the pan and set aside in a bowl for a few minutes.
- Add the extra oil and the onion and sauté till softening. Add the capsicum, ginger, five spice, chopped coriander roots and stems and the chicken and stir fry till the capsicum is starting to cook and it smells fragrant and lovely but isn't sticking.
- Add the stock mixture and turn down the heat letting it simmer for 10 minutes approximately or just till the chicken is cooked through. Test the thickest piece by cutting open.