I love it when I cook something and my house smells like my favourite Chinese restaurant… especially that one where my husband and I had our first dinner together. A small Chinese restaurant in Bangkok tucked the few tables together in one cozy corner. The chef was from Hong Kong and his cooking was noisy, the sound food sizzled in hot oil and that harsh cranky noise that flipper made against the wok made us felt so exciting for the food that were about to delivered.
That cozy restaurant was always felt so warm and comforting. The savoury scented mist raised from the dim sum steamer hazed over the room, and the smell of old good broth was so welcoming. I would love to be transported to this lovely place every now and then to have those succulent bites.
When never I dropped a few spoon of hoisin sauce in the hot wok, I had a delicious flashback to that warm place. The settle and comforting aroma of hoisin sauce made my kitchen smell like a five star restaurant with abundance juicy dishes spread throughout the red table linen.
Hoisin sauce is great for stir frying, it melts into the meat and grosses up vegetable dishes so lovingly. It also makes wonderful marinade, the thick dollops magically turns a simple flank steak into the mellowing, melting ribbons. Some drizzles of hoisin sauce make a soup sound complete and perfect.
Chicken in hoisin sauce always makes a knock out meal in my home. The rich, glossy, lava sauce was so thick and flavourful. The chicken meat surrendered and almost faded away in to the sauce. When the dark liquid poured over mountain of white rice, every grain was drenched in smooth mixture. It is also very quick and easy to make, by the time I finish off the last stir, the rice in my cooker isn’t even ready.
Chicken in Hoisin Sauce
Ingredients: (2 serings)
250 gm boneless and skinless chicken- cut into small pieces
2 cloves garlic- finely minced
1 medium size green bell pepper- cut into small pieces
2 1/2 tbsp hoisin sauce
2 tsp soy sauce
1 1/2 tbsp corn starch- dissolved in little water
1/2 cup water or chicken stock
1 tbsp oil
- Heat oil in the large wok over the medium-high heat. When the oil is hot, sauté garlic until aromatic.
- Add chicken and stir for few minutes or until the chicken turns white to slightly brown form the outside.
- Add green bell pepper and stir for 10 seconds or so.
- Add hoisin sauce and soy sauce, stir briefly and add water or chicken stock. Bring to boil for a minute, add corn starch mixture and stir well until the sauces become thick.
- Check the seasoning, remove form the stove and serve with some hot rice.
Yaseen burst “Wow!” as I larded the thick sauce over warm rice. He threw a piece of chicken in his mouth and his tongue danced with heat. It was always easy to make him eat anything stir frying and some rice, but this chicken in hoisin sauce was exceptionally delicious. The chicken was super tender and juicy. The sauce was rich and full of flavour. He went for the second round which he managed to wipe the plate clean… again.
Have a beautiful day,