HOISIN CHICKEN CREPES
From Recipe+ magazine. Assume you would prepare vegetable and chicken while crepe mix is resting for 15 minutes before cooking.
Provided by ImPat
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make crepes - sift flour and pinch of salt into a medium bowl, making a well in the centre.
- Whisk milk and eggs in a medium jug and add to the flour, mixing to combine and then cover with plastic food wrap and rest for 15 minutes.
- Heat a medium (15cm base measurement) frying pan over a moderate heat and brush with melted butter.
- Add 2 tablespoons of batter to pan, tilting to make a thin crepe.
- Cook for 1 to 2 minutes or until set underneath and then turn and cook for 1 minute more or until cooked.
- Transfer to a plate and cover to keep warm.
- Repeat process, reheating and brushing pan with butter between crepes till all batter used.
- To serve - spread crepes with sauce, then top with chicken, cucumber and onion and roll to enclose the filling.
- Serve at once.
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
ASIAN-STYLE CHICKEN WRAPS
We cooked the rotisserie chicken in step 1 to warm the meat and crisp the skin. If roasting your own chicken, continue cooking it until skin is very dark, 10 to 15 minutes more.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Place cooked chicken on a rimmed baking sheet; roast until skin is very dark and crispy, 20 to 25 minutes. Transfer to a cutting board. When cool enough to handle, cut breast meat (with skin) from bone, and slice thinly across the grain; pull bones from legs, and shred meat and skin.
- Stack crepes on a microwave-safe plate, and cover with a paper towel; microwave just until warm and pliable, 15 to 25 seconds.
- Trim roots and ends from scallions and discard. Wash well, and dry with paper towel. Cut crosswise into 3-inch pieces. Slice pieces lengthwise as thinly as possible.
- Pour hoisin sauce into a small serving dish; arrange sauce, crepes, chicken, and scallions on a platter. Let guests assemble wraps.
HOISIN CHICKEN
Here at our local warehouse store they sell chicken breast halves in a large bag. I can take out however many I need and fix this recipe without even having to thaw them out. It is a terrific time saver. If you have fresh chicken, just start at the point where you spread hoisin mixture on chicken and enjoy!
Provided by SharleneW
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix hoisin sauce and jam.
- Place chicken in a single layer in a 9- by 13-inch pan.
- Bake in a 400 degree F oven for 15 minutes.
- Remove pan from oven; spread hoisin mixture onto chicken.
- Return pan to oven and continue baking until meat is no longer pink in center of thickest part (cut to test), about 10 to 15 more minutes.
- Baste once with juices.
- Meanwhile, mix cilantro, onions and lemon peel.
- Transfer chicken breasts to serving platter.
- Sprinkle cilantro mixture over and around chicken.
Nutrition Facts : Calories 215.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.9, Sodium 344.6, Carbohydrate 20.4, Fiber 0.7, Sugar 11.9, Protein 28.1
HOISIN CHICKEN IN CRISP LETTUCE
A healthy and light chicken dish that's perfect for a buffet
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Main course, Side dish
Time 1h
Number Of Ingredients 13
Steps:
- In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
- Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
- Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
- Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
- Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.
Nutrition Facts : Calories 64 calories, Fat 2 grams fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 6 grams protein, Sodium 0.56 milligram of sodium
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5/5 (3)推定読み取り時間 3 分
- MAKE CREPESPlace milk, flours, eggs, salt and pepper in a large bowl and whisk until smooth.
- Heat oil a large frying pan on medium. Add a quarter cup measurement of crepe mixture and spread out into a large circle. Cook for about 1 minute each side, until light golden and cooked through. Remove onto a plate. Repeat until you have used up all the mixture (you should end up with about 10 crepes). Set aside.
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