Marinated Hoisin Chicken Food

TASTY GRILLED HOISIN CHICKEN

Steps:

• Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight.
• Prepare the grill for indirect heat, and lightly oil the grate.
• Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional 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.

HOISIN CHICKEN WITH CUCUMBER SALAD

Steps:

• Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
• Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
• Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.

ASIAN CHICKEN (ASIAN MARINADE)

Steps:

• Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
• Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
• Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

SPICY HOISIN MARINADE FOR CHICKEN

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.

HOISIN MARINATED CHICKEN

Steps:

• In non-reactive dish large enough to hold chicken, combine hoisin, sambal oelek, scallions, wine, ginger, garlic, and pepper and mix.
• Add chicken and turn to coat, cover, marinate, refrigerated, at least 4 hours and preferably overnight.
• Heat outdoor grill or broiler.
• Spray the grill with nonstick cooking spray.
• Season chicken with salt to taste and grill or broil , turning once, until brown and the juices run clear when pricked with a fork at the joint, 12 - 15 minutes.

HOISIN MARINATED WING PIECES

Steps:

• Combine hoi sin sauce, garlic, ginger, soy sauce and seasme oil in a bowl. Add chicken wing pieces, mix, cover and refrigerate for at least 2 hours or overnight.
• Place on a rack in a baking dish, lines with foil. Bake at 180oC for 30-45 minutes until cooked through.

SPICY HOISIN MARINADE

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 CHICKEN KEBABS

Steps:

• Cut chicken breast into one inch pieces and set aside.
• In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
• Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
• Add chicken and mix well.
• Cover and refrigerate for ten minutes.
• Preheat BBQ or grill to medium high heat.
• After ten minutes, thread chicken onto metal or wooden skewers.
• Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
• Serve and garnish with a sprinkle of sesame seeds.
• Enjoy.

HOISIN CHICKEN WITH QUICK PICKLED VEG AND GREEN ONION PANCAKES

Steps:

• For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
• For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
• Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C).
• For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside.
• For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist.
• Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
• Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil.
• Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
• To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes.

HOISIN-BBQ-GLAZED CHICKEN THIGHS

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

HOISIN MARINATED CHICKEN WITH NAPA SLAW

Steps:

• Mix all ingredients together and marinate chicken, covered and refrigerated at least 4 hours, preferably overnight. On a hot grill, season chicken and cook through, about 8 minutes a side. Be careful not to burn the skin.
• SLAW: In a bowl, whisk together fish sauce, vinegar, chile flakes, basil and sugar. Toss together the vegetables together and add to vinaigrette. Toss well and check for seasoning. This should rest for 10 minutes before serving.

HOISIN MARINATED GRILLED CHICKEN

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-MARINATED CHICKEN

Steps:

• Combine the first 7 ingredients, stirring with a whisk.
• Place the chicken in a large shallow dish; pour half the hoisin mixture over chicken, turning to coat.
• Reserve remaining hoisin mixture.
• Cover and chill chicken for 3 hours, turning occasionally.
• Prepare grill or broiler.
• 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.