Spicy Hoisin Marinade Food

SPICY HOISIN CHICKEN

Steps:

• Preheat oven to 500°F.
• Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.

SPICY ASIAN MARINADE

Steps:

• Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.

STIR-FRIED BEEF WITH HOISIN SAUCE

Steps:

• Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
• Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
• When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
• Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
• Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

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.

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-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

SPICY HOISIN-GLAZED RIBS

Steps:

• Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.

HOISIN SAUCE NOODLES WITH CHICKEN

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 STIR FRIED CHICKEN IN HOISIN SAUCE

Steps:

• In a mixing bowl, combine soy sauce, sherry and cornstarch. Add the chicken and toss until coated. Let chicken stand in marinade for at least 10 minutes (while getting ingredients in bowls).
• In a sprayed+oiled wok or saute pan, heat the vegetable oil over high heat until just smoking.
• Add the scallions and ginger, and stir-fry for about 30 seconds.
• Add the chicken, reserving any remaining marinade, and stir-fry for about 5 minutes, until the chicken is just done.
• Add the vegetables+mushrooms, green peppers and stir-fry for another minute.
• Add the hoisin sauce, sherry, salt and black pepper, and combine.
• Add sesame oil to the marinade remaining in the bowl, stir it, and add to the wok.
• Toss to blend well and BOIL, then simmer until slightly thickened. TASTE? Remove from the heat, drizzle with the sesame oil .

HAWAIIAN HOISIN MARINADE AND SAUCE FOR MEATS

Steps:

• Whisk all of the ingredients in a large bowl to blend; brush the meat of your choosing with half of the sauce; cover meat and remaining sauce separately and refrigerate overnight.
• Cook meat as per your liking, basting frequently with some of remaining sauce; place the remaining sauce in a heavy, small saucepan and bring to a simmer; serve, passing the remaining sauce separately.

SPICY HOISIN-GARLIC SAUCE

Steps:

• Rinse the chicken livers and trim away any visible membrane. In an electric mini-chopper, combine the liver and the 2 tablespoons water and process until smooth. (Or, mince the livers by hand, flipping them over occasionally with the knife blade to ensure that you are reducing them to a shapeless mass. Use the knife blade to transfer the minced livers to a small bowl and combine with the 2 tablespoons water.)
• In a small saucepan, combine the oil, garlic, and chile flakes over medium-low heat. When the oil is sizzling and pale yellow, add the tomato paste, breaking it up with a whisk or fork. When the oil is a bright yellow-orange, immediately pour in the 1 cup water to stop the cooking. Increase the heat to medium and whisk in the liver mixture. Discard the larger liver pieces that eventually cling to the whisk. As the sauce cooks and changes color, the liver will appear as brown bits.
• When the sauce begins to boil, whisk in 6 tablespoons hoisin sauce. Let the sauce cook for 1 minute and taste, adding more hoisin sauce, if necessary. The amount you use depends on the brand and your own taste. Aim for a sweet, tangy, spicy balance. For extra depth, add the fish sauce. Bring the sauce to a simmer, whisk in the cornstarch mixture, and then cook for about 30 seconds, or until thickened. Remove from the heat and let cool, uncovered, to concentrate the fl avors and thicken further. (The sauce may be prepared ahead and refrigerated for up to 1 day or frozen for up to 1 month. Return to room temperature or warm slightly before serving.)
• Transfer the sauce to a bowl and sprinkle the peanuts and sesame seeds on top. Put the sauce on the table so that diners can serve themselves. (Or, divide the sauce among individual dipping sauce bowls and then sprinkle with peanuts and sesame seeds before serving.)

HOISIN MARINADE

Steps:

• Combine the ingredients and add meat to marinate.

SPICY HOISIN DIPPING SAUCE

Steps:

• In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.

SPICY HOISIN MARINADE

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.

SPICY CHINESE MARINADE

Steps:

• In heavy duty freezer bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
• Add meat and stir stir to coat all over.
• Seal and refrigerate for at least 1 to 3 hours, turning bag over occasionally.
• Remove meat, reserving marinade, and cook meat until desired doneness.
• Meanwhile pour marinade from bag into saucepan.
• Rinse bag with the 1/2 cup of water.
• Add water to saucepan.
• Bring to a low boil.
• Boil slowly for 5 to 6 minutes.
• Right before meat is ready to serve, add butter to saucepan.
• Heat through.
• Slice meat thinly, and pour sauce over meat.
• Top with green onions.
• Serve over rice or noodles.