Julienne Vegetable Stuffed Chicken With Ginger Hoisin Sauce Recipes

JULIENNE VEGETABLE-STUFFED CHICKEN WITH GINGER-HOISIN SAUCE

Steps:

• To prepare chicken: heat oil in large nonstick skillet over med-high. Add ginger and garlic; saute 15 seconds. Add carrot, zucchini and bell pepper; saute 3 min or til crisp-tender. Add 1 T soy and 2 t hoisin sauce; saute 30 seconds. Place in a bowl and let cool 5 minute Stir in panko.
• Slice each breast half lengthwise, cutting to but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets heavy plastic wrap and pound til 1/4 inch thick.
• Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2 inch border down center at each end. Fold sides over filling.
• Place a 2 foot long sheet heavy duty plastic wrap on a work surface with 1 long side hanging over the counters edge 2 inches. Place a stuffed breast half, seam side down on the end farthest from you; tightly roll the chicken towards you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in knots against chicken on each end. Trim off excess wrap close to knots. Double wrap the chicken roll using the same procedure. Repeat with remaining breast halves.
• Bring three quarts of water to boil in a large stockpot; add wrapped chicken. Simmer 15 min (DO NOT BOIL), turning occasionally. Remove from water, and let stand 10 min before unwrapping and cutting into 1/2 inch thick slices.
• For sauce: Combine onions, vinegar, 1 T soy, 2 t ginger, 2 t honey, and 5 t hoisin in a small bowl. Serve with chicken.

STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE

Steps:

• In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
• Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
• Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
• Reduce heat to medium.
• Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
• Meanwhile, make sauce.
• In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
• In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
• Add soy mixture and heat through.
• If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
• Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
• Garnish with chopped green onions and sesame seeds.
• Serve hot dumplings with sauce.