I knocked this together in a hurry and therefore made a bit of a mess of the photography, but it was so nice, I thought I should tell you how to make it anyway. Maybe you’ll take better pictures and send them back to me. One way or another, I have to tell you the team wolfed it down and came back for more.
As you know, I normally make everything from scratch in these recipes, but this Hoisin sauce is so delicious, I just had to try it.
This recipe is in two parts. First you must make a marinade for your chicken. I like to soak it overnight in the fridge, but you can go ahead after about an hour if you prefer.
Sherry or port
You could add a few hot chillis if you like, although I decided not to use them for this. If you do happen to throw them in, either prick holes in them, or whizz the whole lot with a stick blender, but make sure to remove the seeds first.
Chop up about an inch of the ginger and mash a few cloves of garlic. Chop up a couple of onions and fry them gently until they’re soft. Toss the lot into something suitable like this glass jar. It’s high enough and narrow enough to make sure the marinade rises to the top. Add the soy sauce, the sherry or port, the sesame oil and the Hoisin sauce.
It looks fairly disgusting in the picture, I realise, but ignore that. Everything will be fine tomorrow.
Chop up the chicken and add it to the marinade.
Put it in the fridge to marinate overnight (or soak, as we used to say before the Celtic Tiger forced us all to speak French and shop in Brown Thomas).
Go out for a couple of pints and come back tomorrow.
Strain the marinade into a pot and reduce it (or boil it down as our parents used to say).
Meanwhile, mix up enough cornflour and baking powder or bicarbonate of soda to coat all the chicken pieces like this.
Stir-fry or deep fry the chicken in hot oil to crisp and puff the batter. You can turn down the heat after a minute to prevent burning. When the chicken is fully cooked, add it to the reduced Hoisin marinade. Throw in a few bean sprouts if you like.
You could add other vegetables to taste. There’s nothing hard and fast about this recipe.
I served it with fried rice, but it’s entirely up to you. One way or another, it’s damn nice.