Tonight’s dinner was hoisin baked chicken, with substitutions, corn chowder, a few vegetables and brown rice. My version used chicken breasts instead of legs, 1/4 cup molasses and 1/4 cup ketchup to replace the hoisin sauce, regular vinegar for rice vinegar and 1/2 tsp garam masala in place of 1/4 tsp five spice powder. So really, it’s not the same thing at all. lol. But it turned out great and I have sauce left over for another batch. The molasses cooked out to give it a sweet, full flavour.
Hoisin Baked Chicken
4 chicken legs (about 2 lb/1 kg)
1/2 cup (125 ml) hoisin sauce
2 tbsp (25 ml) ketchup
3 cloves garlic, minced
2 tbsp (25 ml) rice vinegar
2 tbsp (25 m) soy sauce
1/4 tsp(1 mL) Chinese five-spice powder
Remove skin and any fat from chicken. In small bowl, combine hoisin sauce, ketchup, garlic, rice vinegar, soy sauce and five-spice powder.
Place chicken on foil-lined rimmed baking sheet; spread half of the sauce over chicken. Bake in 400°F (200°C) oven for 30 minutes. Spread with remaining sauce; bake until juices run clear when chicken is pierced, about 20 minutes.
Hoisin Barbecued Chicken: Follow first paragraph as directed. Place chicken, meaty side down, on greased grill or grill pan over medium heat. Close lid or cover pan and grill, turning once, for 30 minutes. Spread with sauce; grill, turning and basting with sauce once more, until juices run clear when chicken is pierced, about 10 minutes.
Hoisin Baked Chicken from canadianliving.com.
Corn and Bell Pepper Chowder
4 cups fresh or frozen corn kernels (thawed if frozen), divided
2 cups low-salt chicken broth, divided
3 tablespoons butter
1 red bell pepper, chopped
**1 (5- to 6-ounce) Yukon Gold potato, peeled, cut into 1/2-inch cubes
3 large shallots, chopped
2 tablespoons whipping cream
Chopped green onions
Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat.
**Either precook the potatos until soft, about 5 minutes in the microwave, or saute gently until soft before adding the broth and corn puree. I have started with raw potatos on a few occasions and they don’t cook through, even if you increase the time a little. And no one likes eating half cooked potatos in an otherwise tasty chowder.
Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.
I increase the quantities if I make this for a dinner party. I leave out the whipping cream and green onions.
Corn and Bell Pepper Chowder Recipe at Epicurious.com.