Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
First published in Wish April 2005
Hoisin: A reddish-brown sauce made of soybeans, garlic, chili peppers and spices.
Sambal Oelek: A spicy Chinese condiment made of chilis, brown sugar and salt.
food
Hoisin Chicken
Moist and slightly sweet, this marinade is also yummy with pork.
Ingredients (Serves 8)
| 2 cups | hoisin sauce* |
| 2 tbsp | sambal oelek* |
| 2 | bunches green onions, chopped |
| 1 cup | red wine |
| 6 | cloves garlic, smashed |
| 1 | 3-inch piece ginger, sliced |
| 8 | boneless chicken breasts |
Instructions
- Mix all ingredients except chicken in a bowl.
- Add chicken and marinate (the longer the better).
- Remove chicken and discard remaining marinade.
- Bake in a 400°F oven, or over medium heat on the barbecue until chicken is done (approximately 15 minutes).
- Serve with rice.
Nutritional information
Nutrients per serving: 482 calories, 27.4 g protein, 11.9 g fat, 62.6 g carbs, 1.2 g fibre. Excellent source of niacin, vitamin B6, pantothenic acid and zinc.
Comment on "Hoisin Chicken"
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Mike Rehder writes:
Your recipes should include the sodium content if you are showing truly complete nutritional information.
Soya, Hosein, Sambal Oelek and other Asian condiments often have a great deal of sodium in them, thereby rendering recipes with them useless to those readers looking to reduce sodium content.
—posted February 23, 2009 at 3:05 p.m.
LIZ KANIA writes:
Hi, thank you for keeping the web site up. I love receiving it!! I was a WISH mag subscriber for all the years WISH was in publication. I do have a suggestion....I am also a subscriber to the KRAFT food site. And I have to admit I like the food suggestions you send a lot more....BUT...would you consider having the option of the receiver of these emails, have the option of putting the recipes in a 'folder'. Every time I see a recipe that I would like to try, or have tried, I would like to make it again. With this site, I have to copy paste it into a word document or email it to myself in order to keep it. If there was an option for me to have a folder within this site with a password, to keep all the wonderful recipes you send, would be fantastic!!!
Check out the KRAFT site to see what I mean.
Keep up all the wonderful work and fantastic recipes.
Liz
—posted February 26, 2009 at 8:55 p.m.
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