Hoisin chicken with mushrooms and walnuts: Difference between revisions
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|description=Hoisin sauce is the distinctively flavoured brown sauce that is usually served with crispy duck pancakes. | |||
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[[Hoisin sauce]] is the distinctively flavoured brown sauce that is usually served with [[Crispy duck pancakes|crispy duck pancakes]]. It is available from all supermarkets and turns this simple dish into a very special meal. | [[Hoisin sauce]] is the distinctively flavoured brown sauce that is usually served with [[Crispy duck pancakes|crispy duck pancakes]]. It is available from all supermarkets and turns this simple dish into a very special meal. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 450 g skinless, boneless [[Chicken|chicken]] breasts | | 450 g skinless, boneless [[Chicken|chicken]] breasts | ||
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==See also== | ==See also== | ||
* {{See also - Jointing a chicken}} | * {{See also - Jointing a chicken}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
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[[Category:Chinese recipes]] | [[Category:Chinese recipes]] | ||
[[Category:Stir fried]] | [[Category:Stir fried]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 16:11, 19 November 2014
This recipe needs advance preparation!
| Hoisin chicken with mushrooms and walnuts | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 55 minutes |
| Prep. time: | 40 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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Hoisin sauce is the distinctively flavoured brown sauce that is usually served with crispy duck pancakes. It is available from all supermarkets and turns this simple dish into a very special meal.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g skinless, boneless chicken breasts
- 1 tablespoon dry sherry
- 2 tablespoons cornflour
- 1 egg white, lightly beaten
- 3 tablespoons groundnut oil
- 4 Cloves of garlic, peeled and thinly sliced
- 2.5cm (1") of fresh ginger, peeled and julienned
- 4 spring onions, sliced on the diagonal
- * That's 4 if they are nice fat spring onions, 8 or more if they are miserable examples from the supermarket!
- 175 g (6 oz) button mushrooms, sliced
- 4 tablespoons walnut pieces
- 4 tablespoon hoisin sauce
Method
- Whisk the egg-white, cornflour and sherry in a bowl
- Chop the chicken into thin, bite-sized pieces and add to the bowl, mix well and leave to marinade for 30 minutes or more.
- Heat half of the oil in a wok until almost smoking and add the chicken, jiggle the wok a little to prevent the chicken sticking, but turn as little as possible. Stir-fry for 4 or 5 minutes or until the chicken is almost cooked.
- Add the remaining oil, throw in the ginger, garlic and half of the spring onions and stir-fry until the garlic starts to colour a little.
- Add the mushrooms and walnuts and stir fry until the mushrooms wilt a little.
- Pour the hoisin sauce over the chicken and heat until the hoisin sauce starts to bubble.
- Serve immediately and sprinkle with the remaining spring onions.
Serving suggestions
Nice with plain boiled rice
Variations
- Add a selection of your favourite vegetables at stage 5.
- Add a few chopped Indian green chillies at stage 5 for a bit more bite.
- Use shiitake mushrooms if you can get them.
See also
- Get chicken pieces the economical way, joint the chicken yourself
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