Hoisin Chicken with coconut rice
This recipe uses a special Asian black vinegar ( chinkiang- is a brand name, there are others), although there is nothing that tastes quite like it you can substitute lemon or lime juice or even coconut vinegar in it's place. It does have a very unique taste and is worth hunting down. For a quicker dinner eat this with blanched noodles. This recipe uses Australian cup measurements: !1 Tablespoon AUS= 20ml or 4 x teaspoons | 1 Tablespoon US = 15 ml or 3 teaspoons.
Ingredients
- 500 gm chicken tenderloins or chicken breast cut into thick fingers
- 60 ml vegetable oil
- 150 gm onion cut into strips
- 1 whole red pepper small cut into large cubes
- 1 clove garlic crushed
- 1 Tablespoon ginger grated
- 40 gm hoisin sauce 2 tablespoons
- 1 teaspoon Chinese Five spice
- 50 ml Soy Sauce
- 50 ml chinkiang black vinegar or substitute
- 1 /2 leaves bunch corianderand then
- 2 tablespoons of cleaned and finely chopped roots and stems
- 125 ml chicken stock
All rice differs. I used Jasmin rice
- 400 ml coconut milk 1 can
- 125 ml water 1/2 cup
- 1/2 teaspoon sea salt
- 270 gm rice washed twice. (1 1/4 cups)
Instructions
- Have everything ready before you start. In a small bowl combine the hoisin sauce, soy, vinegar and stock and stir to combine
- Cut the onion, capsicum, garlic, ginger and chopped coriander and leaves 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. ( you could also use a rice cooker)
- If you have an electric stove and can't turn the heat to very low, let it come back to the boil until you see steam escape from under the lid , then take it off the stove) 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.