Hoisin Chicken

Hoisin Zoeng – Hoisin sauce – is a traditional Cantonese preparation compounded from mashed soy beans, garlic, vinegar, sugar and chilli, although there are regional variations and all sorts of other things can be and often are added. Get to know your particular brand of Hoisin, as some are much hotter than others, so while I have specified a quarter of a cup below, that quantity should be adjusted according to your taste, and the spiciness of the sauce. Hoisin Zoeng literally means ‘Fish Sauce’, not because it is or ever was made with a fish extract but because, presumably, someone thought it went well with fish.

¼ cup Hoisin sauce.
1 tblsp sugar.
½ tsp ground ginger.
3 cloves garlic, peeled and chopped.
2 tblsp cornflour.
½ cup white wine.
Chicken stock.
¼ cup cooking oil.
250g diced lean chicken meat.
1 medium onion, peeled and chopped.
1 cup broccoli florets.
1 cup sliced green beans.

Combine the Hoisin sauce, sugar, ginger, garlic and cornflour together in a small bowl. Beat together with the wine and add sufficient chicken stock to bring the mixture up to a volume of 2 cups. Beat until smooth and set aside. Prepare the vegetables and set aside. The onion, broccoli and beans are a suggestion only; you can have and/or chopped green onions, and/or capsicum, and/or cabbage etc.

Heat the oil in a wok or sauté pan over a hot flame. Stir fry the meat and when browned all over add the sauce mixture, bring to the boil, reduce heat to a simmer and cook for another 10 minutes. Add the vegetables to the mixture, raise the heat again and cook for 2-3 minutes or until the vegetables are tender but still crunchy. Serve over boiled or steamed rice.

Serves: 2.

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