Hoisin Chicken Stir Fry
When it comes to stir-fries, undoubtedly the Chinese has the best dishes to offer from different vegetables and meats seasoned with either Oyster Sauce, XO Sauce, soy sauce, fish sauce, black bean sauce and Hoisin sauce you name it they have it. It’s like an art merged with Chemistry where finding the right combination yields the best result but it’s not all about how all the ingredients hang together because the cooking technique also comes into play so that you can yield a very tender juicy meat with crispy vibrant vegetables.
If you have been reading Ang Sarap for quite some time, I guess I had already mentioned lots of techniques on how to stir-fry properly. But the most important among these tips is the use of wok in a very high heat stove top alongside with the velveting process. This will make sure you have a good quality stir-fry similar to the ones you get in Chinese restaurants.
Today our choice for stir-fry is Hosin sauce mixed with chicken and vegetables. The sweet, tangy, savoury Hoisin sauce is a perfect match for this tender chicken pieces specially when served with a freshly cooked rice to soak all that delicious sauce and like most stir-fries its relatively easy to make, the only hard part is the chopping.
- 500g chicken breasts, sliced
- 1 large carrot, sliced
- 100g green beans, sliced
- 1 bunch bok choy, trimmed
- 1 yellow capsicum, sliced
- 2 stalks spring onions, sliced
- ⅓ cup hoisin sauce
- ½ cup chicken stock
- 4 cloves garlic, minced
- ½ thumb sized ginger, cut into matchstick sizes
- 1 red onion, sliced
- 2 tsp cornstarch
- 1 tbsp Chinese cooking wine
- ½ tsp baking soda
- white pepper
- peanut oil
- In a bowl combine cornstarch, Chinese cooking wine and baking soda. Add chicken mix well to coat evenly with the mixture, set aside for 15 minutes.
- Prepare a wok, place on high heat then add peanut oil. Heat oil and once it hits its smoking point add chicken in small batches and stir fry in very high heat for 3 minutes or until cooked. Note do not overcook so they won’t become rubbery. Remove chicken from wok then set aside.
- Using the same wok add oil if needed then sauté garlic and ginger.
- Add the red onion, carrots, beans, bok choy and capsicums, then stir-fry for 2 minutes.
- Add the chicken together with the hoisin sauce and chicken stock, still in high heat bring to a rapid boil until sauce thicken, this will take 2 to 3 more minutes. Season with salt and white pepper.
- Serve hot with freshly cooked rice.