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Friday, 20 October 2006

Hoisin chicken & peanuts and broccoli stirfry (FBG)

go directly to the recipe

recipes: Hoisin chicken and peanuts; broccoli stirfry; (click on image for larger view)

It’s a bit of a stretch but this is my post for:

Food Bloggers’ Geography #1 – Southern Style

hoisin chicken and peanuts This is another dinner that I have been meaning to post about since February!! But warmer weather interrupted and suddenly the barbecue took precedence.

Now that the weather is cooler again, we’re suddenly craving rib-sticking dishes. The other night we had one of my favourites, hoisin chicken & peanuts with stir-fried broccoli and rice. The ultimate comfort food.

Hoisin Chicken (or Pork) & Peanuts
serves 2 hogs with enough left over for another dinner

  • vegetable oil (peanut, safflower, sunflower…)
  • 5-10 dried whole cayenne chillies
  • 3 cloves garlic
  • ginger, about an inch, chopped
  • 1 tsp ground cumin
  • good shot roasted salted peanuts
  • ½ lb. boneless chicken breast (or pork shoulder, butt), sliced
  • ¼ c Hoisin sauce
  • splash Soy Sauce
  • splash Chinese cooking wine

preparation

  1. Heat oil in a wok.
  2. Add chillies and cook til they are dark brown.
  3. Add garlic, ginger, cumin and cook for about a minute.
  4. Add peanuts and cook for about a minute.
  5. Add chicken (or pork) and stirfry til it is cooked thoroughly.
  6. Stir in Hoisin sauce, Soy sauce, Chinese cooking wine and stir fry til the sauce is well heated through.
  7. Transfer to a covered casserole dish and place in warm oven while you cook the vegetables.

Serve with steamed rice and broccoli stir-fry.

Hey!! What’s that cumin doing in the Hoisin Chicken?! T saw it on the shelf and decided to throw it in one time; it was really good. And who knows? Maybe cumin is the secret ingredient in many Chinese restaurants… ;-)

Broccoli Stirfry
serves 2

  • splash Soy sauce
  • ¼ c Chinese cooking wine
  • 1 Tbsp corn starch
  • vegetable oil (peanut, safflower, sunflower…)
  • 3 cloves garlic, chopped
  • ginger, about an inch, sliced
  • 1 head broccoli, peeled and chopped in spears

preparation

  1. In a small bowl, whisk corn starch into soy sauce and Chinese cooking wine. Set aside.
  2. Heat oil in a wok (clean)
  3. Add garlic, ginger and stir-fry til garlic is soft
  4. Add broccoli and stir fry til it is done.
  5. Make a hole at the bottom of the wok and add the corn starch mixture. Stir well til it has thickened. Toss the broccoli with the sauce to cover all of the broccoli.

Serve with steamed rice and chicken and peanuts or jaggery chicken (or chilli chicken… oooooh, chilli chicken! Let’s have chilli chicken soon!!).

hoisin chicken and peanuts We prefer Yeo’s Hoisin sauce but it isn’t always that easy to find these days. Lee Kum Kee Hoisin works quite well though.

Some Chinese cooking wine is pretty well, ummm… let’s just say that it tastes and smells like industrial strength cleaner. We were steered towards Shaohsing cooking wine (Shaohsing rice wine and salt made by the shaoxing dongfang wine brewing co. ltd) by asking various patrons and staff at a Chinese supermarket. We simply asked them what they used for cooking.

We used the same method to choose soy sauce. We were in a Korean supermarket that time. I have no idea what company makes it – the writing is in Korean. (click on image for larger view)

Food Bloggers' Geography © myhusbandcooks.wordpress.com Food Bloggers’ Geography #1 – Southern Style

When I heard about this event, I was going to feature some sort of south Indian dish or possibly southern USA style fried chicken and biscuits. But we’re not from either of those places (not that we’re from China either…). But we are from Canada, with a wonderful melange of cultures. We may be AngloSaxon but we have eagerly embraced what our friends, neighbours and citizens have introduced.

And I really did want to participate. Mainly because the two who are hosting this event sound very similar to us:

He cooks. I eat

So. Here is the southern aspect of this post: the Hoisin Chicken & Peanuts and Broccoli Stirfry were made in the south side of our house in the south of Toronto in the southern(ish) part of Ontario. How’s THAT for finagling?!

  1. Comment by Orchidea — 22 October 2006 @ 06:01 EST

    It looks really good! Nice recipe… strange combination chicken and peanuts, I would like to try.
    Ciao.
    P.s. I answerd you about the Manitoba flour in the comments on my blog.

  2. Comment by Kat — 22 October 2006 @ 06:53 EST

    I just found a bottle of hoisin sauce in a gourmet supermarket here, can’t wait to make some hoisin sauce ribs or something :)

  3. Comment by Consy — 22 October 2006 @ 14:59 EST

    I love chinese food! I translated my Five Grain Bread, so you can try it now. Let me know :)

  4. Comment by ejm — 22 October 2006 @ 18:24 EST

    Good idea to make hoisin ribs, Kat! I’d love to hear how they turn out.

    Peanuts and chicken really are a great combination, Orchidea. I hope you like it as much as we do. (Thank you! …racing over to see your response about Manitoba flour.)

    We do too, Consy. (Oooh, excellent! Thank you telling me the translation is posted.)

  5. Comment by Paz — 27 October 2006 @ 19:34 EST

    Yum! And brocolli is my favorite!

    Paz

  6. Comment by Malaysia — 30 May 2007 @ 23:08 EST

    Hello from sunny Florida!

    I just made this for dinner tonight and it is delish!

    Thanks so much for posting.

  7. Comment by ejm — 31 May 2007 @ 13:29 EST

    So glad to hear you made hoisin chicken and peanuts and like it, Malaysia. Thanks for commenting.

 

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