As others in the comments mentioned, I doubled the sauce. I also let it marinate all day.http://www.epicurious.com/recipes/food/views/Spicy-Hoisin-Chicken-108096
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Made this today too: Spicy Hoisin Chicken
- Thread starter traca
- Start date
Agreed, a tasty one that's good with turkey thighs too, ala Moyn. I often make it with
Moyn's tweaks (at the link in the T&T Hall of Fame). I also reduce the temp to 400 degrees.
http://eat.at/swap/forum16/73_Spicy_Hoisin_Chicken_or_turkey_thighs_ala_Moyn
Moyn's tweaks (at the link in the T&T Hall of Fame). I also reduce the temp to 400 degrees.
http://eat.at/swap/forum16/73_Spicy_Hoisin_Chicken_or_turkey_thighs_ala_Moyn
richard-in-cincy
Well-known member
This sounds really good. Wow was it?
Sure thing. Rec: Sesame Rice
Sesame Rice
Serves 4
2 cups water
1 tsp. salt
1 tbsp butter
1 cup rice (Pat's note: I often use jasmine rice)
dash white pepper
1/2 tsp salt, optional
1-2 tbsp dark sesame oil
1/4 cup toasted sesame seeds (Pat’s note: used some black sesame seeds too...nice color contrast)
1/4 cup green onions sliced, include green tops
Boil water in a medium saucepan and add salt and butter. Bring to a boil and add rice. Boil for 2 minutes, then cover and simmer for 18 minutes. Fluff rice with a fork and cover with a paper towel and replace lid. Let sit for about 10 minutes. Fluff again and add 1 or 2 tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.
Pat’s notes: Very tasty. Great accompaniment to Spicy Hoisin Chicken (used turkey thighs) and snow peas. Leftovers nice for lunch the next day too.
Source: Michelle in CA through Lisa/LA
Sesame Rice
Serves 4
2 cups water
1 tsp. salt
1 tbsp butter
1 cup rice (Pat's note: I often use jasmine rice)
dash white pepper
1/2 tsp salt, optional
1-2 tbsp dark sesame oil
1/4 cup toasted sesame seeds (Pat’s note: used some black sesame seeds too...nice color contrast)
1/4 cup green onions sliced, include green tops
Boil water in a medium saucepan and add salt and butter. Bring to a boil and add rice. Boil for 2 minutes, then cover and simmer for 18 minutes. Fluff rice with a fork and cover with a paper towel and replace lid. Let sit for about 10 minutes. Fluff again and add 1 or 2 tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.
Pat’s notes: Very tasty. Great accompaniment to Spicy Hoisin Chicken (used turkey thighs) and snow peas. Leftovers nice for lunch the next day too.
Source: Michelle in CA through Lisa/LA