HOMEMADE HOISIN SAUCE
This sauce is awesome on chicken and beef recipes that normally call for barbeque sauce. I might even try it on pork blades on the grill.
Provided by April Broxton
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and black pepper together in a large bowl.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 3.2 g, Fat 3.3 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 485.6 mg, Sugar 2.2 g
GRILLED HOISIN BEEF
The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 2h18m
Yield 2
Number Of Ingredients 13
Steps:
- Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
- Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
- Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
- Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g
SPICY HOISIN MARINADE FOR CHICKEN
Plan ahead the chicken needs to marinate for a minimum or 6 hours. There is enough marinade for about 8-10 pieces of chicken or less, but it can be doubled. This is a wonderful marinade for chicken!
Provided by Kittencalrecipezazz
Categories Poultry
Time 6h40m
Yield 2 cups (approx)
Number Of Ingredients 8
Steps:
- Whisk all ingredients together.
- Place the chicken in a large bowl or dish.
- Pour the sauce over the chicken and toss to completely coat with the sauce.
- Cover and refrigerate for a minimum of 6 hours or overnight.
SPICY HOISIN MARINADE
This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or beef.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Chinese-Inspired Recipes
Yield Makes 3/4 cup, enough for 2 1/2 pounds meat
Number Of Ingredients 11
Steps:
- Whisk together ingredients in a nonreactive bowl. Arrange meat in a shallow nonreactive dish or resealable plastic bag. Add marinade; rub gently into meat. Cover; refrigerate for length of time specified below, turning meat occasionally.
- Before cooking, remove the meat from refrigerator and let it come to a cool room temperature. Cook as desired, basting with marinade during the first half of cooking to create a glaze. Garnish with scallions.
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
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.
SPICY HOISIN MARINADE
Categories Sauce
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup soy sauce, 1/4 cup packed dark brown sugar, 2 tablespoons sherry vinegar, 2 tablespoons fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons freshly grated ginger, 2 minced garlic cloves, 2 scallions (white and green parts thinly sliced; chop 1 extra for garnish), 1 tablespoon dry mustard, 1 teaspoon crumbled dried chile or red pepper flakes, and finely grated zest of 1 orange in a nonreactive bowl. Cook meat as desired, basting with marinade during first half of cooking to create a glaze. Makes enough for 2 1/2 pounds of meat. Refrigerate until ready to use, up to 3 days.
HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA
Provided by Elizabeth J. Westmark
Categories Beef Tomato Marinate Backyard BBQ Dinner Nectarine Grill/Barbecue Gourmet Florida Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make marinade:
- Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
- In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
- Make salsa while steaks are marinating:
- Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
- Prepare grill.
- Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
- Serve steaks with salsa.
HOISIN SAUCE
Make your own hoisin sauce to serve with Chinese dishes. Super versatile, it works as a glaze for meat, as a dipping sauce or a sauce for stir-fries
Provided by cmangan
Categories Condiment
Time 5m
Yield Makes 80 ml (6 servings)
Number Of Ingredients 8
Steps:
- Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Will keep in an airtight container in the fridge for up to three weeks.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 1.4 milligram of sodium
FANTASTIC HOISIN SALMON MARINADE
Once you try this salmon mariade you will use it all the time for your salmon steaks, this marinade is enough for 5 center cut salmon steaks about 1-inch thick. Please leave the skin on while baking!
Provided by Kittencalrecipezazz
Categories Savory
Time 57m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Whisk all ingredients in a shallow bowl.
- Add in the salmon steaks (do not remove the skin!) turn to coat in the marinade.
- Cover and refrigerate for about 35 minutes.
- Discard the marinade.
- *NOTE* to bake the salmon steaks; season the salmon with salt and pepper.
- Place on a lightly greased baking sheet with skin side down.
- Bake for about 20-22 minutes at 375 degrees.
- Remove the skin before serving.
- Delicious!
Nutrition Facts : Calories 146.6, Fat 11.3, SaturatedFat 1.6, Cholesterol 0.4, Sodium 1415.6, Carbohydrate 9.2, Fiber 0.9, Sugar 4.2, Protein 3.1
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- Combine first 7 ingredients, stirring with a whisk. Place chicken in a large shallow dish; pour half of hoisin mixture over chicken, turning to coat. Reserve remaining hoisin mixture. Cover and chill chicken mixture 3 hours, turning occasionally.
- Remove chicken from dish; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 4 minutes on each side or until done, basting occasionally with reserved hoisin mixture.
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