| Hoisin Chicken ~ The spicy sweet flavor of Hoisin Sauce, combined with fried chicken, a well known Chinese Dish 8 oz fresh broccoli 2 medium yellow onions 1 red or green bell pepper 2 cans (4 oz) whole button mushrooms 1 broiler/fryer chicken ½ cup cornstarch 3 cups vegetable oil 2 tsp fresh ginger root, grated 1 cup chicken stock or superior stock ( this may be substituted with 1 cup water and 2 tsp instant chicken bouillon granules) 1 tbsp cornstarch 3 tbsp dry sherry 3 tbsp cider vinegar 3 tbsp Hoi Sin Sauce 4 tsp soy sauce 1/8 tsp ground black or white pepper (white pepper is available in many supermarkets and Asian/Oriental stores). 1. Wash broccoli and cut into 1-inch pieces. Peel and chop onions. Remove seeds and veins from bell pepper, chop pepper coarsely. Drain mushrooms. 2. Remove giblets from chicken and reserve for another use. Rinse chicken and cut into mahjong pieces. Coat chicken pieces with ½ cup cornstarch. 3. Heat vegetable oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil, (cook only 1/3 of the pieces at a time). Cook until golden and completely cooked, about 5 minutes. Drain on paper towels. Repeat with remaining chicken. 4. Remove all but 2 tbsp oil from wok. Stir-fry ginger in the oil over medium heat 1 minute. Add onion to ginger. Stir-fry over high heat 1 minute. Add broccoli, pepper and mushrooms. Stir-fry 2 minutes. 5. Combine stock and all remaining ingredients. Add to vegetable mixture. Cook and stir until liquid boils and becomes translucent. 6. Return chicken to wok. Cook and stir until chicken is hot throughout, 2 minutes. Serves 6 Mahjong = bite size, Double mahjong will give you two pieces from a drum stick or 4 pieces to a chicken breast half. |
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