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Hoi sin chicken (hoi-sin-gai)
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, From Restaurants, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| | 3 pound frying chicken, cut | | | -in pieces | | 1/4
| cup | Hoisin sauce | | 1/4
| cup | Plum sauce | | 1/4
| cup | Soy sauce | | 4
| | Pieces fresh ginger root | | | -thinly sliced (up to 6) | | 1
| | Lemon, juice of * | | 3
| tbsp | Cornstarch | | 1
| | Tomato, cut in wedges | | 1/3
| cup | Chinese parsley |
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Procedures:
| 1 | Mix all the ingredients thoroughly in a bowl and marinate for 1 hour. | | 2 | Bake the chicken at 375 °F for 35 minutes or until tender. | | 3 | Garnish with chinese parsley and sliced tomato wedge. | | 4 | Note from titus chan "hoi sin gai is a quick and easy dish with strong similarities to western methods of preparation with the exception of the use of hoi sin sauce, a deep, brown sauce that can be purchased at any chinese grocery or oriental feed department. | | 5 | Those who have tasted peking duck will recognize hoi sin as the sauce commonly used to brush on the thin pancake in which you roll the crisp duck skin. | | 6 | It adds a piquant flavor to the chicken in this recipe. | | 7 | One may also use this sauce, omitting cornstarch and soy sauce for roast duck." |
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