Chinese Chicken Pizza With Hoisin Sauce Recipes

HOISIN CHICKEN PIZZA

Steps:

• In a medium saucepan cook chicken over medium heat with 1/2 cup (125 mL) of the VH® Garlic Hoisin sauce until chicken is cooked through, about 10 minutes.
• Spread the rest of the VH® Garlic Hoisin sauce on the 2 pizza crusts, top with broccoli, red pepper, chicken and mozzarella.
• Bake pizzas on the middle rack in a 500°F (250°C) oven for 12 minutes or to desired doneness.

CROSSING-CULTURE CHINESE HOISIN PIZZA

Steps:

• Position an oven rack in the center of the oven; preheat oven to 500°.
• While the oven is heating, toss the chicken with 3 tablespoons hoisin, garlic, ginger, sambal oelek, and 3 of the green onions.
• Remove crust from plastic bag and save the packet of tomato sauce for another use.
• Place crust on a pizza screen, pizza pan, or rimless baking sheet.
• Top the pizza: spread ¼ cup hoisin sauce evenly over the crust, leaving a 1-inch border.
• Distribute the white onion over the sauce; arrange chicken mixture in a single layer over the onion.
• Sprinkle the cheese evenly over the top.
• Place the pizza in the oven; bake about 10 minutes until the crust is crisp and deep golden brown and the cheese is golden.
• Sprinkle the remaining green onions and cilantro over the pizza; slice the pizza into wedges and serve immediately.

GRANDMA LEE'S HOISIN CHICKEN PIZZA

Steps:

• In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
• In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pie with mix then top with cheese. Bake at 375 degrees for 15 minutes. (Because of the raw chicken, we bake it for longer at a lower temperature. Make sure the chicken is fully cooked.) Garnish with scallions.

HOISIN SAUCE NOODLES WITH CHICKEN

Steps:

• Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
• Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
• Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
• Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
• Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
• Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.

DUCK PIZZA WITH HOISIN AND SCALLIONS

Steps:

• Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper. Heat oil in a medium skillet over high heat. Cook duck until browned, 4 to 5 minutes per side. Transfer skillet to oven; bake duck until outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice on the diagonal into 8 pieces, then cut each in half. Set aside. Form dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on crusts with a pastry brush. Top with spinach, cheese, bell pepper and duck. Bake until cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with scallions and sesame seeds.

HOISIN CHICKEN PIZZA

Steps:

• Preheat oven to 350°. In a small bowl, combine 1/2 cup hoisin, vinegar, oil, gingerroot and garlic. In a large bowl, combine chicken, mushrooms and remaining hoisin; toss to coat., Place crusts on 2 ungreased 12-in. pizza pans. Spread hoisin mixture over crusts. Top with chicken mixture, onions, water chestnuts and cheese., Bake until heated through and cheese is melted, 10-15 minutes.

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.