Baked Hoisin Chicken With Steamed Broccoli Food

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

BAKED BROCCOLI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix together the olive oil, brown sugar, lemon juice, cayenne pepper, garlic powder, oregano, thyme, salt, and black pepper until thoroughly combined. Add the broccoli florets, and toss until evenly coated with the seasoning. Spread the broccoli florets out onto an baking sheet with a rim.
• Bake in the preheated oven until the broccoli is just browned on the top, 10 to 15 minutes.

CHINESE-STYLE STEAMED CHICKEN & BROCCOLI

Steps:

• Cut boneless, skinless chicken breast into 1 inch cubes (2.5 cm). Add to medium bowl and set aside.
• Finely mince garlic and ginger and add to bowl. Slice the green onions (white parts and half of the green). Add white onion slices to the bowl with the chicken. Reserve sliced green part for garnish.
• Add the lite tamari and red hot chile pepper flakes to the chicken and toss to coat well. If you have extra time, let the chicken marinate for 30 minutes in the refrigerator.
• Cut the top head off broccoli and set aside. Use a sharp knife to peel outer coating from lower stalks. Cut top into florets about 2 inches (5 cm) each. Slice stalks into rounds ¼ inch (1.25 cm) thick. Set aside.
• Put brown rice on to cook in unsalted water according to directions of rice cooker. One cup of raw rice is usually enough for four.
• After the rice has cooked for 35 minutes, place chicken in the steamer basket over the rice. Pour any remaining tamari mixture over chicken. Cover with lid. Steam over cooking rice for seven minutes.
• Turn chicken pieces, add broccoli, cover, and continue steaming until chicken is cooked through and broccoli is tender crisp - about 7-8 minutes more. The rice cooker should have switched to warm by now. If not, remove steamer basket with chicken and broccoli and keep warm while rice finishes.
• Serve chicken and broccoli over cooked brown rice. Garnish with sliced green onion (optional garnish).

LEMON BROCCOLI

Steps:

• Heat 2 minced garlic cloves, 2 or 3 strips lemon zest and 3 tablespoons olive oil in a skillet over medium heat, 3 minutes. Meanwhile, cook 1 head broccoli florets and 1 sliced carrot in boiling salted water, 3 minutes. Drain and toss with the lemon oil, a squeeze of lemon juice, and salt and pepper.

BEER-BATTERED BROCCOLI

Steps:

• Whisk 1 cup beer, 1 cup flour, 1/4 cup chopped parsley and a pinch of salt. Let the batter rest 1 hour. Dip 4 cups broccoli florets in the batter and fry in 375 degrees F vegetable oil until golden brown, about 2 minutes. Drain on paper towels. Serve with sour cream.

STEAMED BROCCOLI

Steps:

• Wash the broccoli in cold water and pat dry. Peel the stems and cut them into rounds up to where the florets branch off. Break apart the florets.
• Pour about an inch of water into a skillet or wok and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket and season with salt. Set the steamer basket over the boiling water and cook until crisp-tender, 8 to 10 minutes depending on the size of the florets. Transfer the broccoli to a plate, sprinkle with black pepper and serve with lemon wedges.

HOISIN CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Add oil to a large nonstick skillet coated with cooking spray over medium-high heat; let oil get hot.
• In a bowl, mix together the broth and next 7 ingredients; set aside.
• Add chicken to skillet; stir/saute 2 minutes.
• Add in broccoli; stir/saute 5 minutes.
• Add in water chestnuts; stir/saute 2 minutes.
• Add in broth mixture; cook 1 1/2 minutes or until sauce is slightly thick, stirring constantly; season to taste w/ salt and pepper.

STEAMED CHICKEN AND BROCCOLI

Steps:

• Place water in the steamer pot (enough to boil for 30 or more minutes) and place over medium heat.
• wash and chop the broccoli, and/or cauliflower and place in the steamer basket.
• Slice chicken breasts into halves or thirds and place over the vegetables.
• Salt and pepper the basket contents to taste.
• When the water is boiling, add the basket and cover tightly with a lid.
• After 5 minutes or so of steaming, separate the chicken pieces gently with a fork and continue steaming.
• Steam until all is done (about 165 for the chicken and 190 to 200F for the broccoli). This is usually about 12 to 15 minutes if the chicken is divided.

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.

HOISIN BAKED CHICKEN

Steps:

• Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
• Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken.
• Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.

HOISIN CHICKEN

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.

BROCCOLI IN HOISIN SAUCE

Steps:

• In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes or until broccoli is crisp-tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.

SAUTéED CHINESE BROCCOLI WITH HOISIN

Steps:

• Trim the Chinese broccoli bottom stems, about one inch, and discard. Cut the remaining broccoli into thirds.
• Heat olive oil in a deep pan or wok over medium high heat. Add garlic and saute until fragrant, about 30 seconds, before adding in the Chinese broccoli.
• Toss with tongs to evenly coat. Saute for about 1 minute before pouring in the chicken broth.
• Bring to a boil then cover and reduce to low. Steam until Chinese broccoli is bright green, about 4 minutes.
• Serve Chinese broccoli on a large plate and garnish with scallions and drizzle with hoisin sauce before eating.

BAKED HOISIN CHICKEN WITH STEAMED BROCCOLI

Steps:

• Preheat oven to 400 degrees F and spray a baking dish with cooking spray.
• Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes.
• Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper.
• Divide the chicken and broccoli among 4 plates and serve.

CAL'S HOISIN CHICKEN & BROCCOLI

Steps:

• Cut chicken into bite-size pieces.
• Cut off broccoli flowerets,.
• peal and julienne carrots and broccoli stalks.
• rough chop onion.
• crush or flatten garlic and ginger with the flat side of your chef knife.
• Combine 3/4 cup corn starch with salt in a mixing bowl.
• Add chicken to corn starch mixture, mixing by hand until coated evenly.
• In a large frying pan on high heat add olive oil.
• Sauté garlic and ginger until golden brown, but not burnt.
• Discard garlic and ginger.
• Add additional olive oil if necessary.
• Fry chicken until golden brown (don't overload your pan).
• Remove chicken and drain on paper towels (keep oil in pan).
• In a small sauce pan heat chicken stock and Hoisin sauce.
• before sauce comes to a boil whisk in a tablespoon of corn starch.
• continue heating until sauce thickens. add extra corn starch if you want a thicker sauce.
• Sauté vegetables until they are to your liking (I prefer them a bit on the crunchy side).
• add sauce to cover and serve.

HOISIN CHICKEN

Steps:

• In a medium-sized skillet heat olive oil over medium-high heat. Add the chicken and salt and pepper. Cook until no longer pink in the center. Remove and set aside on a plate.
• Add the broccoli and cook for about 3-4 minutes until they are tender.
• Add in the chicken and hoisin sauce. Heat until cooked throughout. Serve over rice and garnish with sesame seeds and green onions.