Chinese Chicken Hoisin Flatbread Recipes

CHINESE CHICKEN HOISIN FLATBREAD

Steps:

• 1. Place a pizza stone in the oven and set the oven at 400 degrees. When the oven is hot place the flatbread on the stone and bake for 10 minutes. Remove the flatbread with a pizza peel.
• 2. Mix the 1/4 cup hoisin and chili garlic sauce together. Spread the sauce over the flatbread. Tear the mozzarella into pieces and put on top the hoisin mixture.
• 3. Add the chicken and scallions then place the flatbread back into the oven on the stone. Bake until the cheese is melted and the sauce is warmed. About 10 minutes.
• 4. Remove from oven and top with the cilantro. Then drizzle the remaining 3 tbsp. hoisin over the cilantro.

CHINESE ROAST CHICKEN BUNS WITH SCALLIONS AND SPICY HOISIN SAUCE RECIPE | COOK THE BOOK

Steps:

• For the buns: In a large bowl, whisk together the flour, cake flour, yeast, sugar and salt; add the water and oil. Using your hands, mix and then knead in the bowl until a dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary). Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean tea towel and let rise at a draught-free warm room temperature, until doubled in size, 45 minutes to 1 hour. Meanwhile, cut out 12 (2 1/2 x 2 1/2-inch) squares of baking parchment.
• Punch down the dough and form it into a 4-cm-thick rope. Cut into 12 equal pieces. Roll each piece into a ball. Place the balls on a baking tray, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
• Pat each piece into a long oval, about 5 x 2-inches in length, 1/8 inch thick. Brush 1 oval with oil, then fold in half lengthways, place on a parchment square and brush with oil. Place on a baking tray and repeat with the remaining dough pieces. Loosely cover the buns with clingfilm and let rise at a draught-free warm room temperature until nearly doubled in size, about 30 minutes.
• Bring a few centimetres of water to a simmer in a saucepan so that the bottom of a steamer insert sits above the water. Arrange the buns, in batches, if necessary, about 1/2 inch apart, on the insert and steam over a medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
• Layer each bun with chicken, hoisin, Sriracha, cucumber and scallions.
• For the Tea-Brined Roast Chicken: In a large saucepan, bring the water to the boil. Meanwhile, using a sharp peeler or knife, cut the zest from the orange, avoiding the white pith. If using loose tea, spoon into filters, or wrap in muslin and tie with kitchen string to secure.
• When the water comes to the boil, remove the pan from the heat. Add the zest, tea, spices and ginger and leave the mixture to steep, uncovered and off the heat, for 20 minutes, then squeeze the liquid from the tea parcels or teabags and discard. Add the salt and sugar and stir to dissolve, then squeeze the juice from the orange into the mixture.
• Pull off the excess fat around the cavity of the chicken and discard. Rinse the chicken and put it into a one gallon resealable bag. Put the bag into a bowl, then pour the brine into the bag and seal the bag, pressing out any air. Put the bowl in the refrigerator and leave the chicken to stand in the brine, turning it a few times, for 12-24 hours (the more time you have to let it sit, the deeper the flavor).
• Remove the chicken from the brine and pat dry very well, inside and out. Arrange a wire rack to fit over a pan, place the bird in the pan and refrigerate, uncovered, for 12-24 hours (you can skip this step, but it's well worth the advance planning - given the fact that the bird is quite wet from the brine, this step gives you the crispiest skin).
• Heat the oven to 450°F with the shelf in the middle. Put an 8- to 10-inch cast-iron frying pan or heavy roasting tin into the heated oven for 10 minutes. Meanwhile, remove the bird from the refrigerator and pat dry any dampness, inside and out.
• Carefully remove the hot pan from the oven and immediately place the bird, breast-side up, into it and into the oven. Roast for 20 minutes, then turn the bird breast-side down. Roast for a further 20 minutes,

STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN

Steps:

• In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
• Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
• Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
• Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles

HOISIN CHICKEN IN CRISP LETTUCE

Steps:

• In a bowl, mix the sherry and cornflour to a smooth liquid. Add the soy and hoisin sauces, sugar and stock. Set aside.
• Heat the oil in a wok or large frying pan, toss in the garlic and whites of the spring onions and stir fry for 2-3 minutes. Tip in the chicken and stir fry over a high heat until it colours, using the back of a spoon to break up any big lumps. Tip in the water chestnuts and stir fry for a further 1-2 minutes.
• Push the chicken mixture to one side of the wok. Pour the sherry mixture into the empty part and stir for 1-2 minutes until it bubbles and thickens. Combine thoroughly, then leave to simmer for 5-10 minutes. Season and stir in the green spring onions and coriander.
• Lay the lettuce leaves on serving plates, spoon in the warm mixture without overfilling, and scatter with the shredded spring onion. Suggest your guests roll the lettuce up around the filling to make a shape that's easy to eat as finger food.
• Prepare ahead; you can cook the filling the day before, leave to cool and store in a plastic container in the fridge overnight. Reheat it well for 5-10 minutes until hot, stirring all the time and adding a splash of hot water if it's too dry.

STICKY CHINESE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
• Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.