Saint D’s Hoisin Chicken
Not only did D prep all weekend for his annual catered Christmas dinner for 80 (inlcluding 5 turkeys) but he made me chicken soup and tea because I wasn’t feeling well AND he made us a scrumptuous Sunday dinner when the kids came over.
Hoisin Chicken
3 lbs. boneless chicken, cut into small serving sized pieces
corn starch, enough to coat chicken
enough oil to shallow fry
3 T oil
1 inch ginger piece, peeled & grated
2 onions, roughly chopped
8 oz. brocoli, cut into small flowerettes
1 red pepper, cut into squares
1 cups of sliced mushrooms
2 T hoi sin sauce
2 T dry sherry
1 T soy sauce
2 T vinegar
salt
1 c water
2 chicken stock cubes
1/2 t sesame oil
3 t cornstarch
Heat oil in wok. Fry a few pieces of chicken at a time until golden brown and cooked through, approximately 5 minutes, drain well. Drain excess oil from pan and heat 3 new T of oil. Add ginger and heat 1 minute. Add onion and heat 1 minute. Add brocoli, peppers and mushrooms and toss well for 2 minutes. Add combination of hoi sin, sherry, soy, vinegar, salt, water, chrciken stock, sesame oil & 3 T corn starch. Add chicken back to pan with veggies. Add sauce & toss over high heat until sauce boils and thickens. Continue to toss for 2 minutes. Serves 6 (we even had enough for 4 left over servings).
Kath’s quote: “American women expect to find in their husbands a perfection that English women only hope to find in their butlers.” –W. Somerset Maugham
and I love him