GRILLED HOISIN CHICKEN WITH MAI FUN
This makes a great alternative to traditional barbecued chicken. And the chicken is moist, tender, with a rich, nutty, Oriental flavor. Absolutely wonderful!
Provided by PalatablePastime
Categories Chicken Breast
Time P1DT1h15m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- The night before preparing food, mix together marinade ingredients in a small bowl.
- Place chicken in a ziplock bag and add marinade and seal, removing as much air as possible.
- Refrigerate overnight, turning occasionally.
- The next day, well before preparing food, heat oil to a depth of 2-inches at 375-400F in a large skillet or use a deep fryer.
- Add small amounts of mai fun to hot oil and allow them to cook briefly (they will puff like rice cereal and float to the top almost instantly); remove them and drain as soon as they do this and set aside to use later.
- Whisk together ingredients for sauce in a small saucepan and bring to a boil; lower heat and simmer for 3-4 minutes then remove from heat and allow to cool.
- Bring chicken out of refrigeration and allow to warm to room temp- 30-45 min, then drain from marinade, reserving marinade.
- Bring marinade to a boil in a saucepan, lower heat, and simmer for 2-3 minutes, then allow to cool (if it gets too thick, add a little water); use for basting chicken as it cooks.
- Prepare grill, allowing for cooking with indirect heat.
- Grill chicken using an indirect heat method, preferably charcoal, 45 min-75 min, depending on grill temp, or until chicken reaches an internal temp of at least 170F in the thickest part of the breast, basting occasionally.
- As chicken nears doneness, apply sauce mixture to chicken and allow to glaze and cook onto it, then remove chicken from grill.
- Sprinkle chicken with toasted sesame seeds.
- Arrange a bed of puffed mai fun on a serving plate and arrange chicken on top of it; serve at once with other foods as desired.
GRILLED HOISIN CHICKEN AND PLUMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
- Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
- Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
MAI FUN CITY CHICKEN
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Remove leg and thigh bone from each chicken leg, leaving meat and skin intact. Season with salt and pepper and refrigerate until mousse is ready. Grind the chicken breast meat twice through a meat grinder and place in the bowl of a food processor fitted with the metal blade. Process with the egg white until mixture is smooth, then place in a bowl over ice. When mixture is thoroughly chilled, beat in whipping cream 1/2 cup at a time. Season with salt, pepper, soy sauce, and brandy. To test for flavor, poach a small spoonful of the mousse in simmering water. Taste and adjust seasoning and consistency. Add the drained seaweed.
- Preheat oven to 350 degrees F. Lay the chicken legs out skin side down and place 1/2 cup of mousse in the center of each. Wrap each leg around mousse and place close together in a 2 inch deep pan for poaching. Heat the chicken stock to boiling and pour over all the legs. Cover pan with foil. Bake 30 to 40 minutes, or until chicken and mousse are cooked through. Transfer chicken to a platter, reserving the chicken stock. Remove skin and cover with a damp towel. Keep warm until serving time.
- Strain the reserved chicken stock into a saucepan. Bring to a boil and reduce to 1 cup. Add cream, soy sauce, and lemon juice, and return to a boil. Thicken sauce with cornstarch and keep warm.
- Fry rice noodles in small batches in vegetable oil and drain well.
- To serve, line individual plates with crispy fried rice noodles and top with a piece of chicken.
- Spoon sauce over top and sprinkle with toasted sesame seeds.
HOISIN MARINATED GRILLED CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the hens in a baking dish. Mix the red wine, scallions, ginger, garlic and sesame oil together in a bowl and pour the marinade over the hens. Cover and refrigerate the hens for 1 to 2 days.
- Preheat grill to medium heat. Place the hens on the grill bone side down and grill, covered, about 10 minutes. Gently turn them over and continue grilling for another 10 to 15 minutes or until the juices run clear. Let the hens rest for 5 minutes before serving.
HOISIN CHICKEN
quick weeknight dinners work for me! 3/25/08- this was made for freezer tag in the OAMC forum and they asked me to post the following, "To freeze: Prepare recipe as directed through step 3. Place chicken in a freezer bag and seal. Pushing out as much air as possible. Allow sauce to cool and place in its own freezer bag. Place both bags inside one large bag, seal, label and freeze. To serve: Thaw in fridge. Cook as directed in recipe. The cooked chicken can be frozen as well. Just allow to cool, then place in a freezer bag."
Provided by chia2160
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 212.7, Fat 3.1, SaturatedFat 0.6, Cholesterol 68.9, Sodium 374.5, Carbohydrate 17.1, Fiber 0.5, Sugar 13, Protein 27.9
HOISIN BARBECUED CHICKEN
Make and share this Hoisin Barbecued Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
- Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
- Preheat oven to 375°.
- Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
- Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
- Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.
HOISIN CHICKEN
Based on a recipe from my Chinese Cooking Class Cookbook. I think this is a great recipe that I sometimes serve over steamed rice. Regarding the TECHNIQUE TO CUT CHICKEN CHINESE-STYLE, it is recommended to use either a cleaver or poultry shears or a sharp knife to make easy work of it.
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- TECHNIQUE TO CUT CHICKEN CHINESE-STYLE:
- Rinse chicken.
- On heavy cutting board, set chicken breast side up.
- Cut in half lengthwise, veering slightly to one or other side of breastbone and backbone; you will have separated the chicken completely in half.
- Remove and discard backbone (optional).
- Raise each leg up slightly from breast section; cut through ball and socket joint to remove each leg. Cut through knee joint of each leg separating drumstick and thigh.
- Pull each wing away from breast, cutting through the joint next to breast.
- Cut each drumstick, thigh and breast piece crosswise into three pieces, cutting completely through bones.
- Cut each wing into two pieces.
- You should end up with 22 small serving-size pieces.
- HOISIN CHICKEN:.
- In small bowl, combine 1 tablespoon cornstarch, water, sherry, vinegar, hoisin sauce, soy sauce and bouillon granules; mix well. Set aside.
- Add remaining ½ cup cornstarch in large bowl. Add chicken pieces and stir to coat well.
- In large skillet or wok, heat oil over high heat to 375°F Add 1/3 of the chicken pieces, one at a time, to the hot oil; cook until no longer pink in center, about 5 minutes. Drain chicken on paper towels. Repeat until all chicken is cooked.
- Discard all but 2 tablespoons oil from skillet. Add ginger and stir-fry 1 minute. Add onions and stir-fry for another minute. Add broccoli, red pepper and mushrooms and stir-fry for 2 minutes.
- Stir cornstarch mixture and add to skillet. Cook and stir until sauce boils and thickens.
- Return chicken to skillet. Cook and stir until chicken is thoroughly heated, about 2 minutes.
- Serve over hot Vermicelli and garnish, if desired.
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