| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Canned reduced-salt chicken broth |
| 2 |
tb |
Hoisin sauce |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Sesame oil |
| 1 |
|
Garlic clove; pressed |
| 4 |
|
Boneless skinless chicken breasts; about 1 1/4 pounds |
| 2 |
tb |
Unseasoned dry bread crumbs |
| 1 |
tb |
Peanut or canola oil |
| 3 |
tb |
Dry vermouth or water |
INSTRUCTIONS
Hoisin sauce brings Asian taste to chicken
By Jean Kressy, Globe Staff, 03/11/98
Ground bean sauces such as hoisin are used all over China. Made from
fermented soybeans, sugar, and garlic, hoisin sauce is used for marinades,
stir-fries, and dipping. Its sweet and spicy flavors add a distinctively
Asian taste to this simple chicken dish. Once you open the jar, store
hoisin in the refrigerator, where it will keep indefinitely. This recipe
goes well with steamed rice.
In a small bowl, combine the broth, hoisin sauce, cornstarch, sugar, sesame
oil, and garlic. Whisk to combine.
Lightly coat the chicken with bread crumbs. In a large nonstick skillet,
heat the oil over medium-high heat. Add the chicken and cook until golden
brown on both sides, about 6 minutes. Add the vermouth, cover, and
thoroughly cook the chicken over low heat, about 10 minutes. Remove the
chicken to serving plates. Whisk the broth mixture again and add to the
skillet. Cook over high heat, stirring to remove any brown particles on the
bottom, until the sauce bubbles and is lightly thickened. Spoon over the
chicken.
Serves 4.
JEAN KRESSY
This story ran on page E03 of the Boston Globe on 03/11/98. © Copyright
1998 Globe Newspaper Company.
Posted to EAT-L Digest by Pat Timpanaro <neonflam@CRL.COM> on Mar 11, 1998
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