Chinese Chicken Hoisin Flatbread Recipes

HOISIN-GLAZED ROAST CHICKEN

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
• Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

HOISIN CHICKEN

Steps:

• Preheat broiler. combine hoisin, honey, vinegar, sesame oil, in a saucepan, bring to a boil.
• Combine cornstarch and water and add to mixture, stirring.
• Cook 1 minute, remove from heat and set aside. mix spices and rub evenly over both sides of chicken. Spray a broiler pan with non stick spray, add chicken, broil 5 minutes.
• Brush with hoisin mixture and cook for 5 minutes more. turn over and brush with sauce, broil 5 minutes, basting often, until done.

HOISIN-GLAZED CHICKEN THIGHS

Steps:

• Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
• Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

QUICK HOISIN CHICKEN STIR-FRY

Steps:

• Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
• Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
• Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

HALF TIME HOISIN CHICKEN WINGS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking sheet with cooking spray.
• Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
• Arrange chicken wing pieces on the prepared baking sheet.
• Brush chicken with hoisin sauce mixture.
• Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

HOISIN CHICKEN

Steps:

• Marinate the chicken with the Marinade for about 10 minutes. Mix all the ingredients in the Sauce in a small bowl, stir to combine well.
• Heat up a wok with the oil. When the wok is heated, add the garlic and stir-fry until aromatic. Transfer the broccoli into the wok and do a few quick stir. Add the chicken and continue to stir-fry. Add the mushroom, carrot, and the Sauce (stir it before using) and stir to mix well with the other ingredients in the wok.
• When the sauce thicken and the chicken is cooked, add a pinch of salt and sugar to taste (optional), dish out and serve immediately with steamed rice.

CHINESE ROAST CHICKEN BUNS WITH SCALLIONS AND SPICY HOISIN SAUCE RECIPE | COOK THE BOOK

Steps:

• For the buns: In a large bowl, whisk together the flour, cake flour, yeast, sugar and salt; add the water and oil. Using your hands, mix and then knead in the bowl until a dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary). Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean tea towel and let rise at a draught-free warm room temperature, until doubled in size, 45 minutes to 1 hour. Meanwhile, cut out 12 (2 1/2 x 2 1/2-inch) squares of baking parchment.
• Punch down the dough and form it into a 4-cm-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place the balls on a baking tray, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
• Pat each piece into a long oval, about 5 x 2-inches in length, 1/8 inch thick. Brush 1 oval with oil, then fold in half lengthways, place on a parchment square and brush with oil. Place on a baking tray and repeat with the remaining dough pieces. Loosely cover the buns with clingfilm and let rise at a draught-free warm room temperature until nearly doubled in size, about 30 minutes.
• Bring a few centimetres of water to a simmer in a saucepan so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches, if necessary, about 1/2 inch apart, on the insert and steam over a medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
• Layer each bun with chicken, hoisin, Sriracha, cucumber and scallions.
• For the Tea-Brined Roast Chicken: In a large saucepan, bring the water to the boil. Meanwhile, using a sharp peeler or knife, cut the zest from the orange, avoiding the white pith. If using loose tea, spoon into filters, or wrap in muslin and tie with kitchen string to secure.
• When the water comes to the boil, remove the pan from the heat. Add the zest, tea, spices and ginger and leave the mixture to steep, uncovered and off the heat, for 20 minutes, then squeeze the liquid from the tea parcels or teabags and discard. Add the salt and sugar and stir to dissolve, then squeeze the juice from the orange into the mixture.
• Pull off the excess fat around the cavity of the chicken and discard. Rinse the chicken and put it into a one gallon resealable bag. Put the bag into a bowl, then pour the brine into the bag and seal the bag, pressing out any air. Put the bowl in the refrigerator and leave the chicken to stand in the brine, turning it a few times, for 12-24 hours (the more time you have to let it sit, the deeper the flavor).
• Remove the chicken from the brine and pat dry very well, inside and out. Arrange a wire rack to fit over a pan, place the bird in the pan and refrigerate, uncovered, for 12-24 hours (you can skip this step, but it's well worth the advance planning - given the fact that the bird is quite wet from the brine, this step gives you the crispiest skin).
• Heat the oven to 450°F with the shelf in the middle. Put an 8- to 10-inch cast-iron frying pan or heavy roasting tin into the heated oven for 10 minutes. Meanwhile, remove the bird from the refrigerator and pat dry any dampness, inside and out.
• Carefully remove the hot pan from the oven and immediately place the bird, breast-side up, into it and into the oven. Roast for 20 minutes, then turn the bird breast-side down. Roast for a further 20 minutes,

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

HOISIN CHICKEN IN LETTUCE LEAVES

Steps:

• Heat a wok or a 12-inch heavy skillet (not nonstick) over moderately high heat until just smoking, then add oil. Add ginger, salt, and 2 tablespoons scallions and stir-fry until ginger is fragrant, about 45 seconds. Add chicken and stir-fry until just cooked through, about 2 minutes. Add water chestnuts, hoisin sauce, Worcestershire sauce, vinegar, and pine nuts and stir-fry until heated through, about 1 minute. Transfer to a bowl and sprinkle with remaining 2 tablespoons scallions.
• Have guests serve themselves by spooning chicken mixture into lettuce leaves and wrapping leaves around filling to enclose.