A simple chicken stir-fry dish. Quick, easy and perfect as a main dish with rice! I was actually looking for a quick dish to prepare for dinner, as I had some errands to do in the late afternoon which would take me a couple of hours. So I browsed through a copy of stir-fry cookbook and decided on this easy dish. I marinated the chicken and left it in the fridge, covered, went out to do my errands and came back about 3 hours later, and cooked this easy dish.
Of course, as usual, I doubled up on the amount of spring onions! :) The chicken are really tender since they are marinated with the cornflour and other ingredients for 3 whole hours.
This dish is good with plain white rice, and I'm sure if you are serving this to kids, they will love it..
The original version uses turkey meat and addition of cashew nuts, but I've simplified it with some changes.
I'm sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage
Chicken with Hoisin Sauce
500gm chicken fillet, cubed
4 tbsp cooking oil
3 large garlic, thinly sliced
8 scallions, white and green parts separated, diagonally sliced into 1" pieces
1 tbsp Chinese rice wine or dry sherry
3 tbsp hoisin sauce
1 tbsp cornstarch
2 tbsp Chinese rice wine or dry sherrry
1/4 tsp white pepper powder
1/2 tsp salt
1 egg white, lightly beaten
2 tsp sesame oil
To make the marinade, mix the cornstarch and rice wine to a paste. Add the pepper, salt, egg white, and sesame oil, mixing well. Put the chicken in a shallow dish, and add the marinade, turning to coat well. Let stand for 30 minutes. (I left the marinated chicken in the fridge for three hours).
Heat a wok, preferably nonstick, over a high heat, then add 3 tablespoons of the oil. Add the garlic and white parts of the scallions, and stir for a few seconds to flavour the oil. Add the chicken and reduce the heat slightly. Stir-fry for a couple of minutes, until chicken turns light brown on both sides. Sprinkle with the rice wine. Transfer to a plate with a slotted spoon.
Increase heat to high, then add the remaining oil. Swirl the oil around the wok, then stir in the hoisin sauce. Return the chicken mixture to the wok and stir-fry for 2-3 minutes, turning to coat, until cooked through.
Add the green parts of the scallion. Transfer to a warmed serving dish, and serve immediately.