Hoisin Chicken
Hoisin Chicken (China)
8 ounces fresh broccoli
2 medium yellow onions
1 red or green bell pepper
2 (4 ounce) cans whole button mushrooms
1 (3 pound) broiler-fryer chicken
1/2 cup cornstarch
3 cups vegetable oil
2 tpss grated pared fresh ginger root
1 cup water
1 tablespoon cornstarch
3 Tbspdry sherry
3 Tbspcider vinegar
3 Tbsphoisin sauce
4 tpss soy sauce
2 tpss instant chicken bouillon granules
Wash broccoli & cut into 1-inch pieces
Peel & chop onions
Remove seeds from pepper & chop pepper coarsely
Drain mushrooms
Remove giblets from chicken & reserve for another use
Rinse chicken & cut into serving size pieces
Coat chicken pieces with 1/2 cup cornstarch
Heat oil in wok over high heat until it reaches 375 deg F
Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time)
Cook until golden & completely cooked, about 5 min
Drain on absorbent paper
Repeat with remaining chicken
Remove all but 2 Tbspof the oil from wok
Stir fry ginger in the oil over medium heat 1 minute
Add onion to ginger
Stir fry over high heat 1 minute
Add broccoli, pepper & mushrooms
Stir fry 2 min
Combine water & all remaining ingredients
Add to vegetable mixture
Cook & stir until liquid boils & becomes translucent
Return chicken to wok
Cook & stir until chicken is hot throughout, 2 min
Makes 6 servings
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