John Myers
Chicken with Hoisin Sauce
The perfect chicken with hoisin sauce recipe with a picture and simple step-by-step instructions.
Marinade for the meat
- 300 g Poultry stock
- 150 g Onion
- 150 g Bell pepper
- 100 g Carrot
- 100 g Mushrooms
- 140 g Bamboo slices
- 70 g Hoisin sauce
- 10 g Soy sauce dark
- 1 tsp Sambal Oelek
- 0,33 tsp Clove of garlic
- 0,5 tsp Grated ginger
- Cornstarch
- Pepper from the grinder
- Rapeseed oil
- Peanuts
- 2 tbsp Soy sauce light
- 0,2 g Baking soda
- First cut the meat into pieces and mix well with the marinade. Let it soak in the refrigerator for at least 4 but better 24 hours. Take the bamboo slices out of the tin and let them drain.
- Peel the onions, cut eighths lengthways, peel the carrot and cut into slices. Also cut peppers and mushrooms into pieces. Peel and finely chop the garlic. Mix the hoisin sauce with soy sauce, poultry stock and sambal oelek as well as the ginger, save for later.
- Dissolve corn starch (approx. 4 teaspoons) in a little water and store. Heat the wok or pan strongly, fry the meat in portions and store in a bowl. Now fry the vegetables in portions with a little rapeseed oil and take them out of the wok. Then fry the garlic, put everything else in the wok and deglaze with the prepared hoisin sauce. Now the whole thing is tied with the cornstarch until it thickens and is removed from the stove. Season with a little pepper and serve with rice. Spread a few peanuts on top .. Enjoy your meal
- Note 4: I only use soy sauces and hoisin sauce with no added glutamate.
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