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Stir chicken fry with Hoisin sauce

Stir chicken fry with Hoisin sauce

Whenever I walk into stores, I may find exotic ingredients. This sauce was taken from Braila this winter. Here it was his turn.

  • 500 g chicken breast, cut into small pieces
  • 1 jar of green beans fideluta
  • 3 cloves garlic, finely chopped
  • 4 cm ginger, finely chopped
  • 2 green onions, finely chopped
  • 1 bunch parsley, finely chopped
  • 3 tablespoons Hoisin sauce
  • juice from 1/2 lemon (or to taste)
  • 1/4 teaspoon chilli powder (or to taste)
  • 3 tablespoons corn oil
  • rice, as a garnish
  • green onions, parsley and lemon as a garnish

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION Chicken fry stir with Hoisin sauce:

Hoisin sauce has a sweet-salty taste and that's why you don't need to use salt anymore.

Heat the oil very well in a wok. Add the chicken and stir - fry until golden. Add garlic, ginger and onion and stir-fry for 3 minutes. Be careful not to burn. Add the beans, hoisin sauce, chilli and a few tablespoons of water, because the sauce is very thick. Stir slowly and leave until the chicken is done. Add the parsley and lemon juice, adjust the taste as you like.

Serve with rice garnish, sprinkled with green onions and parsley

Tips sites


Hoisin sauce is made from fermented soybeans, sugar, soy or oyster sauce, vinegar, sesame oil and various spices. It is quite difficult to reproduce at home. It is quite difficult for us.

Recipe by Sos Hoisin

Here's one Hoisin sauce recipe, easy to prepare and suitable for every kind of meat in the recipe. Starting from the basic recipe, you can experience sweeter dim sum variants, with dark soy sauce for beef and game, with light soy sauce for chicken and pork.

Sos Hoisin & # 8211 Ingredient:

  • 4 tablespoons dark or light soy sauce
  • 2 tablespoons peanut butter (or soybean paste)
  • 1 tablespoon honey (or molasses)
  • 2 teaspoons white vinegar
  • 1/2 teaspoon garlic powder
  • 2 teaspoons brown sesame oil
  • 20 drops of hot sauce
  • 1/4 teaspoon pepper
  • a few coarsely chopped hazelnuts for serving

Method of preparation

Some time ago I worked in a restaurant, as a waitress. Although the rules were very strict regarding our entry (waiters) in the kitchen, there were occasions when we could see what was happening there. So I found out about this recipe, adapted a little by me due to the lack of special ingredients. Even with these small changes, it is still a great recipe. But let's get to work.

Put the oil in a deeper Teflon pan or wok and let it heat up. Fry the meat. When the meat is almost ready, add the onion, pepper, carrot, mushrooms, corn kernels and chew from from time to time so as not to stick to the bottom of the pan. When the vegetables are penetrated, add oregano, pepper and spicy ketchup. The ketchup should be added after the vegetables are already penetrated to avoid hardening.

Boil the rice separately with a little delicacy.

5 minutes before turning off the heat, mix the rice with the vegetables and add salt if necessary.

Top 9 sauces and spices in China

There are many flavorful flavors in Chinese cuisine - thanks to the rich spices used in most dishes. From soy sauce to rice wine, here are 9 essential sauces and spices that you won't want to have without.

Soy sauce

Hospitality in Chinese cuisine, soy sauce is used in marinades, sauces, as a bath and more. Soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and a richer flavor. You will want to keep it handy.

The following recipes show how soy sauce is used in marinades, dips and cooked in dishes.

This thick, dark brown sauce is known for its spicy, slightly sweet aroma with little heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a bath. (It is famous as an accompaniment to Peking Duck - diners spread mustard sauce on thin pancakes served with duck).

Here are some recipes that show how to use chicken sauce in french fries and other dishes.

Rice Wine or Dry Sherry

Indispensable in Chinese cuisine, rice wine is used as a stirrer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more and more available. However, dry pale sherry makes a good substitute.

  • White Cut Chicken (a whole chicken is thrown into rice wine)
  • Kung Pao Chicken Stir-Fry (rice wine forms the acidic ingredient in chicken marinade)

Having trouble finding rice wine? Take some suggested replacements.

Rice vinegar

Although there are exceptions, most Chinese vinegars are rice-based. In general, with a more subtle flavor than Western vinegar, Chinese rice vinegar is a key ingredient in many recipes, including sweet and sour and hot and sour foods, and is used as a bath.

The three most common types of rice vinegar in China are white, red and black rice vinegar. Of the three, white rice vinegar (simply called rice vinegar) is the easiest to find and is frequently available in major supermarkets. Balsamic vinegar makes an acceptable substitute for black rice vinegar, if necessary.

Shell sauce

Made from oyster extract and spices (and often thickened with cornstarch and caramel added for color), oyster sauce is used to enhance existing flavors and add a darker color to dishes. A vegetarian version of oyster sauce, made from mushrooms, is also available.

Asian sesame oil

All it takes is a small amount of dark oil, made from pressed and fried sesame seeds, to add flavor to marinades, dips and cooked foods. Sesame oil is not generally used as a cooking oil, both because of its strong aroma and its relatively low smoke point compared to other oils, such as peanut oil.

These recipes show how sesame oil is used to flavor marinades, dips and add the finishes to a dish.

Chili paste / sauce

Made from hot peppers and salt, with garlic and other spices, a quantity of chili paste is all that is needed to add warmth to dishes.

Chilli sauces

Not to be confused with the usual chili paste or sauce, this thick and spicy pasta is made with chilis, fermented soybeans and often wide fermented beans and a variety of spices.

Plum sauce

While in the West it is known primarily as a bath, in China, this jam sauce, with its sweet and sour aroma, is also used in cooking. In any case, you will want to keep a jar on hand, or you can make your own plum sauce.

Chicken wings with Hoi Sin sauce

It is a very popular dish in Cantonese restaurants. Hoi Sin sauce goes perfectly with soy sauce and honey. The recipe is quick, and the taste absolutely delicious, sweet-salty and aromatic.

Difficulty: easy
Quantity: 4 servings
Preparation time: 10 minutes + marinating
Cooking time: 15 minutes


  • 12 chicken wings, with your wings cut off
  • 2 teaspoons cane sugar (or brown sugar)
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice wine
  • 300 ml of sunflower oil
  • 2 cm piece of ginger, finely chopped
  • 2 green onions, finely chopped
  • 2 green onions cut into pieces, diagonally
  • 2 tablespoons Hoi Sin sauce
  • 150 ml clear bottom (here you will find detailsabout how the fund is made)
  • 1 tablespoon honey
  • 100 g mixed salad leaves

Mix the sugar with the two types of soy sauce and the wine in a bowl. When the sugar has dissolved, add the chicken wings and mix well. Leave to marinate in the refrigerator, with the bowl covered, as long as possible, but at least 1 hour, stirring occasionally.

Remove the wings from the marinade (keep the liquid). Heat the oil and fry the wings for 2-3 minutes, in tranches, until golden brown. Drain oil on paper towels.

Drain the oil from the wok, keeping about 1 teaspoon. Add ginger, green onions and Hoi Sin sauce. Stir-fry the ingredients for 30-40 seconds.
Add the wings and marinade. Mix well.

Add the stock and bring to the boil. Reduce the flame, cover the wok and boil the wings for 5-6 minutes, stirring occasionally.
Remove the lid and increase the flame. Reduce the sauce until it becomes thick and sticky. Add the honey and mix well. Serve the hot wings, garnished with green onion pieces, along with lettuce leaves.

The fins can be served hot as well as at room temperature.

Hoi Sin (or Hoisin) sauce is found in Carrefour and Mega Image.

Palm sugar can be found in Chinese grocery stores and delicatessens.

Brown sugar, light and dark soy sauce can be found in almost all supermarkets.

If you want a little hot, you can add, & icirc together with ginger and chopped green onions, and 1/2 chopped hot pepper, or 1-2 teaspoons of hot pepper paste.

How do we cook in Chinese style?

You will see how easy it is to cook in Asian style if you have at hand a deep frying pan (wok), a bottle of wok sauce (or soy sauce) and 2-3 Asian spices, a few pieces of meat (chicken, pork, beef or fresh fish), a few types of fresh vegetables or frozen and a handful of rice or noodles. You can vary the food indefinitely obtaining spectacular results every time. The food cooked in this way is very nutritious, tasty and cheap. A bottle of sauce or a box of spices can last you for months (depending on how often you cook with them). A wok pan can be used with other dishes, so it is a worthwhile investment.

Use local ingredients & # 8211 seasonal or frozen vegetables: mushrooms, white or red cabbage, kale, peas, green beans, cauliflower, peppers, donuts, zucchini, carrots, corn, vegetable mixes, etc. In addition, you can try new tastes and textures such as (eg) bamboo shoots or soybeans. Shan & # 8217shi (in a jar) or coconut milk or wasabi paste.

Asian cuisine is not just Chinese (as many people think) or just fried in a lot of hot oil. It includes the vast territory of the Asian continent, from Turkey, Pakistan, India and Sri Lanka to Vietnam, Thailand, Malaysia, Bali, Singapore, China, Korea, Japan, etc. How many huts, so many habits. Well, in Romania, the recipe for donuts differs from Arad to Timisoara (50 km) :)). What about Indian curry recipes? There are thousands of options. So & # 8230 nothing has a fixed recipe and this allows you to improvise at will. Jam sessions with the wok. Courage!

You can also make some wok vegetables (stir fry) with rice or noodles & # 8211 recipe here.

The way I present it to you today is one that often gets me out of trouble at dinner or lunch when I want to cook something fast and balanced & # 8211, that is, with meat but also with vegetables. It takes me longer to chop the ingredients than to cook them, which is literally one minute. Tzac-pac.