Asklemmy

43850 readers

625 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy 🔍

If your post meets the following criteria, it's welcome here!

Open-ended question
Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
Not ad nauseam inducing: please make sure it is a question that would be new to most members
An actual topic of discussion

Looking for support?

Looking for a community?

Lemmyverse: community search
sub.rehab: maps old subreddits to fediverse options, marks official as such
[email protected]: a community for finding communities

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago

MODERATORS

[email protected]

231

What is your easy to prepare go to meal to cook when you want to impress someone? (lemm.ee)

submitted 1 year ago by [email protected] to c/[email protected]

94 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 5 points 1 year ago* (last edited 1 year ago)

Hoisin chicken. Adapted from a recipe I've not been able to find. Super easy, very few ingredients, ingredients are generally easy to find, and it's super quick to make. Doesn't make a huge mess, either. Goes well with simple rice and veg.

Ingredients:

Chicken of choice (thigh is best, can substitute breast though haven't tried), diced into small chunks (three quarter- to one-inch)
Hoisin sauce
Garlic, minced finely
Ginger, minced finely (I'm usually lazy and use prepared ginger paste from the store)
Red pepper flakes (optional)
Salt, to taste (I omit, as I find the hoisin sauce plenty salty)
Pepper, to taste (I recommend white pepper, though black pepper can be used)
Neutral oil, like vegetable

Instructions:

Note: you may need to work in smaller batches. Don't crowd the pan.

At med-high to high heat, quickly cook the chicken in the pan using a bit of oil. Cook until nearly cooked through, but just barely under. Season while cooking with salt and pepper to taste.
- Note: I like to add the red pepper flakes halfway through cooking the chicken to hydrate the flakes in the oil/juices, which helps bring out some extra flavour from the flakes, seasoning the chicken itself. This makes it a bit spicier though.
Push the chicken to the edges of the pan.
Put approx. 1 tsp (or to taste) each of garlic and ginger into the centre of the pan and very quickly saute until golden. Do not let them go over golden.
Pour in just enough hoisin to coat the chicken. Pour straight into the ginger and garlic, and mix well to form a sauce. Stir quickly for a few seconds, you'll find the sauce thickens slightly at the high heat.
- Note: if you didn't add the red pepper flakes earlier to the chicken, you can add it now.
Toss the chicken into the sauce. You should have a light, but thorough, coating.

Repeat in batches for all remaining chicken.

Edit to add: apologize for no measurements. As a humble home food-maker (as if I'd call myself a home chef!) I truly have no clue how much I use of much of anything. Sorry, I tried. Cook as you like it. Like extra garlic? Add more. Don't like garlic? Add only a little, or none. Hypertension? Don't add salt. Not a part of the 21st-century hypertension epidemic? Add salt to your liking.