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Can we start a thread of favorite recipes using hoisin? I really like the that sauce :o)
- Thread starter pat-nocal
- Start date
debbie_in_ga
Well-known member
REC: Thai BBQ Chicken
This recipe first turned me on to Hoisin sauce. I like my dark-meat chicken well done, so I love using boneless, skinless thighes and cooking longer than suggested.
Debbie
Thai BBQ Chicken
Recipe By :Martin Yan
1/4 cup minced garlic in oil
1/4 cup cilantro -- chopped
2 tablespoons sugar
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon black pepper
6 tablespoons Hoisin sauce
6 pounds chicken thighs -- skinned
Process marinade to a paste. Place chjicken in a bag with marinade. Turn to coat well. Refrigerate overnight, turning occasionally.
Put chicken in baking pan. Bake at 400 for 30-40 minutes until done.
Cuisine:
"Asian"
Source:
"Everybody's Wokking"
This recipe first turned me on to Hoisin sauce. I like my dark-meat chicken well done, so I love using boneless, skinless thighes and cooking longer than suggested.
Debbie
Thai BBQ Chicken
Recipe By :Martin Yan
1/4 cup minced garlic in oil
1/4 cup cilantro -- chopped
2 tablespoons sugar
2 teaspoons ground turmeric
2 teaspoons curry powder
1 teaspoon black pepper
6 tablespoons Hoisin sauce
6 pounds chicken thighs -- skinned
Process marinade to a paste. Place chjicken in a bag with marinade. Turn to coat well. Refrigerate overnight, turning occasionally.
Put chicken in baking pan. Bake at 400 for 30-40 minutes until done.
Cuisine:
"Asian"
Source:
"Everybody's Wokking"
richard-in-cincy
Well-known member
Chinese Barbecued Pork with Garlic Sauce
This is one of those so easy... so good ones.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6466
This is one of those so easy... so good ones.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6466
richard-in-cincy
Well-known member
Pan-Seared Pork Chops with Hoisin Sauce and Dried Cranberries
http://www4.condenet.com/HyperNews/get/swap/61808.html
http://www4.condenet.com/HyperNews/get/swap/61808.html
Your Glazed Orange Hoisin Chicken!
In case there's anyone here who hasn't tried it yet. It's become a favorite in my house.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=10
In case there's anyone here who hasn't tried it yet. It's become a favorite in my house.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=10
shaun-in-to
Well-known member
Hoisin Chicken Legs
There's only one other ingredient to interfere with the hoisin flavour.
4 chicken legs, divided at joint
1/2 cup hoisin
1 teaspoon five-spice powder
Preheat oven to 500.
Put chicken in a shallow baking pan lined with foil. Stir together hoisin and five-spice powder. Brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
Serves 4.
There's only one other ingredient to interfere with the hoisin flavour.
4 chicken legs, divided at joint
1/2 cup hoisin
1 teaspoon five-spice powder
Preheat oven to 500.
Put chicken in a shallow baking pan lined with foil. Stir together hoisin and five-spice powder. Brush liberally all over chicken. Bake in upper third of oven until skin is browned and chicken is cooked through, 25 to 30 minutes.
Serves 4.
REC: BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Makes 6 servings.
Bon Appétit
Flavors of the World
July 2002
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Makes 6 servings.
Bon Appétit
Flavors of the World
July 2002
T & T Hoisin Pork Ribs
Hoisin Pork Ribs
By The Canadian Living Test Kitchen Serving(s) 16
Ingredients
• 3 lb (1.5 kg) pork side or back ribs
• 1/2 cup (125 mL) hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) liquid honey
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced gingerroot
• 1/2 tsp (2 mL) hot pepper flakes
• 1 tbsp (15 mL) toasted sesame seeds
• 2 green onions, chopped
Preparation
Cut ribs into 1-rib portions. Place in large pot and cover with cold water; bring to boil and skim off froth. Reduce heat, cover and simmer until tender, about 20 minutes; drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, combine hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes. Arrange ribs on foil-lined rimmed baking sheet; brush with half of the sauce. Roast in 425°F (220°C) oven for 7 minutes. Brush with remaining sauce; roast until browned and slightly caramelized, about 7 minutes. Sprinkle with sesame seeds and green onions.
Source
Canadian Living Magazine: April 2004
Nutritional information
Per piece: about 160 cal, 12 g pro, 10 g total fat (3 g sat. fat), 5 g carb, trace fibre, 45 mg chol, 170 mg sodium. % RDI: 2% calcium, 7% iron, 2% vit C, 2% folate.
Note: Double sauce recipe.
Hoisin Pork Ribs
By The Canadian Living Test Kitchen Serving(s) 16
Ingredients
• 3 lb (1.5 kg) pork side or back ribs
• 1/2 cup (125 mL) hoisin sauce
• 2 tbsp (25 mL) rice vinegar
• 1 tbsp (15 mL) liquid honey
• 4 cloves garlic, minced
• 1 tbsp (15 mL) minced gingerroot
• 1/2 tsp (2 mL) hot pepper flakes
• 1 tbsp (15 mL) toasted sesame seeds
• 2 green onions, chopped
Preparation
Cut ribs into 1-rib portions. Place in large pot and cover with cold water; bring to boil and skim off froth. Reduce heat, cover and simmer until tender, about 20 minutes; drain. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, combine hoisin sauce, vinegar, honey, garlic, ginger and hot pepper flakes. Arrange ribs on foil-lined rimmed baking sheet; brush with half of the sauce. Roast in 425°F (220°C) oven for 7 minutes. Brush with remaining sauce; roast until browned and slightly caramelized, about 7 minutes. Sprinkle with sesame seeds and green onions.
Source
Canadian Living Magazine: April 2004
Nutritional information
Per piece: about 160 cal, 12 g pro, 10 g total fat (3 g sat. fat), 5 g carb, trace fibre, 45 mg chol, 170 mg sodium. % RDI: 2% calcium, 7% iron, 2% vit C, 2% folate.
Note: Double sauce recipe.
Yummy Braised Ginger Hoisin Pot Roast
Braised Ginger Hoisin Pot Roast
A Canadian Living Recipe (October, 2005)
1 boneless cross rib or blade pot roast (4 lbs)
1/2 tsp. pepper
2 tbsp. vegetable oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp minced gingeroot
1/2 cup hoisin sauce
1/2 cup beef stock
1/4 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tbsp all purpose flour
2 green onions, thinly sliced
Pat meat dry, sprinkle with pepper. In large shallow Dutch oven, heat oil over medium high heat; brown beef all over. Transfer to plate.
Drain fat from pan. Add onion, garlic ad ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin, beef stock, soy sauce, 1/2 cup water,and brown sugar. Return meat and any accumulated juices to pan; bring to boil . Cover and braise in 325 degree F. oven. turning once, until meat is tender, about 3 hours. Transfer meat to cutting board, tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in a small bowl, whisk flour with 1/4 cup cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking until thickened, 5 minutes. Serve with beef; sprinkle with green onions.
Makes 6 to 8 servings.
Slow cooker variation:
Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup. Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, us low power only.)
Remove meat and tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1.4 cup water, whisk into slow cooker. Cover and coo, stirring once until thickened, about 15 minutes.
Braised Ginger Hoisin Pot Roast
A Canadian Living Recipe (October, 2005)
1 boneless cross rib or blade pot roast (4 lbs)
1/2 tsp. pepper
2 tbsp. vegetable oil
1 onion, chopped
5 cloves garlic, minced
1 tbsp minced gingeroot
1/2 cup hoisin sauce
1/2 cup beef stock
1/4 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tbsp all purpose flour
2 green onions, thinly sliced
Pat meat dry, sprinkle with pepper. In large shallow Dutch oven, heat oil over medium high heat; brown beef all over. Transfer to plate.
Drain fat from pan. Add onion, garlic ad ginger; cook over medium heat, stirring occasionally, until onion is softened, about 2 minutes. Add hoisin, beef stock, soy sauce, 1/2 cup water,and brown sugar. Return meat and any accumulated juices to pan; bring to boil . Cover and braise in 325 degree F. oven. turning once, until meat is tender, about 3 hours. Transfer meat to cutting board, tent with foil and let stand for 10 minutes before slicing thinly across the grain.
Meanwhile, in a small bowl, whisk flour with 1/4 cup cold water. Skim fat from braising liquid. Whisk in flour mixture; cook over high heat, whisking until thickened, 5 minutes. Serve with beef; sprinkle with green onions.
Makes 6 to 8 servings.
Slow cooker variation:
Follow first paragraph; transfer beef to slow cooker. Follow second paragraph, reducing water to 1/4 cup. Pour over beef; cover and cook on low for 8 to 10 hours or until meat is tender. (For best results, us low power only.)
Remove meat and tent and slice as directed. Skim fat from braising liquid. Whisk flour with 1.4 cup water, whisk into slow cooker. Cover and coo, stirring once until thickened, about 15 minutes.
Shiitake Beef Burgers with Hoisin Garlic Sauce
Shiitake Beef Burgers with Hoisin Garlic Sauce
(A Homemakers Magazine Recipe)
Serve these burgers with hot mustard on a toasted bun.
12 dried shiitake mushrooms
1 tbsp vegetable oil
2 tbsps Chinese rice wine or dry sherry
2 tsps grated gingerroot
¼ tsp salt
pinch granulated sugar
1 egg
2 tbsps soy sauce
2 tsps sesame oil
½ tsp black pepper
1 lb ground beef
4 green onions, thinly sliced
Hoisin Garlic Sauce
2 tsps sesame oil
2 cloves garlic, minced
2 tbsps hoisin sauce
¼ tsp granulated sugar
Hoisin Garlic Sauce
In small nonstick saucepan, heat oil over medium-low heat, fry garlic until soft and fragrant, 2 to 3 minutes. Stir in hoisin sauce, sugar and 1 tbsp water; cook, stirring for 30 seconds. Scrape into bowl; let cool.
Burgers
Soak dried shiitake mushrooms in 1 ½ cups warm water until soft, about 30 minutes. Drain, reserving soaking liquid. Remove stems (save for stock pot); dice caps. In small nonstick skillet over medium-high heat, heat vegetable oil, fry mushrooms until golden, about 4 minutes. Add wine, ginger, salt and sugar; sauté for 30 seconds. Add mushroom liquid; cook until liquid is reduced to about 2 tbsps. Scrape into bowl; let cool. Whisk in egg, soy sauce, sesame oil and pepper; mix in beef and green onions. Shape into 4 patties. Pan fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer into patty sideways into centre reads 160 F, about 15 minutes. Serve with Garlic Sauce. Makes 4 servings.
Shiitake Beef Burgers with Hoisin Garlic Sauce
(A Homemakers Magazine Recipe)
Serve these burgers with hot mustard on a toasted bun.
12 dried shiitake mushrooms
1 tbsp vegetable oil
2 tbsps Chinese rice wine or dry sherry
2 tsps grated gingerroot
¼ tsp salt
pinch granulated sugar
1 egg
2 tbsps soy sauce
2 tsps sesame oil
½ tsp black pepper
1 lb ground beef
4 green onions, thinly sliced
Hoisin Garlic Sauce
2 tsps sesame oil
2 cloves garlic, minced
2 tbsps hoisin sauce
¼ tsp granulated sugar
Hoisin Garlic Sauce
In small nonstick saucepan, heat oil over medium-low heat, fry garlic until soft and fragrant, 2 to 3 minutes. Stir in hoisin sauce, sugar and 1 tbsp water; cook, stirring for 30 seconds. Scrape into bowl; let cool.
Burgers
Soak dried shiitake mushrooms in 1 ½ cups warm water until soft, about 30 minutes. Drain, reserving soaking liquid. Remove stems (save for stock pot); dice caps. In small nonstick skillet over medium-high heat, heat vegetable oil, fry mushrooms until golden, about 4 minutes. Add wine, ginger, salt and sugar; sauté for 30 seconds. Add mushroom liquid; cook until liquid is reduced to about 2 tbsps. Scrape into bowl; let cool. Whisk in egg, soy sauce, sesame oil and pepper; mix in beef and green onions. Shape into 4 patties. Pan fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer into patty sideways into centre reads 160 F, about 15 minutes. Serve with Garlic Sauce. Makes 4 servings.