I've seen y'all mention this stuff a few times here, so this morning
when I was getting more Teryaki and Soy sauce at the store, I picked up
a small bottle of Hoison sauce since I saw it there.

I'll taste it by itself to see what I think it'd go with, but I'm open
to suggestions as to friendly flavor combos and usage suggestions. :-)

Thanks!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> I've seen y'all mention this stuff a few times here, so this morning
> when I was getting more Teryaki and Soy sauce at the store, I picked up
> a small bottle of Hoison sauce since I saw it there.
>
> I'll taste it by itself to see what I think it'd go with, but I'm open
> to suggestions as to friendly flavor combos and usage suggestions. :-)
>

A few years ago I came across a recipe in a pasta calendar for an oriental stir fry
with angel hair pasta or Spaghetinni. It's a basic stir fry starting with garlic
and ginger, then chopped peppers, celery, onion, broccoli and mushrooms. The
sauce is made with the usual broth and then a corn starch slurry, and with soy
sauce and one or two Tbslp. of Hoison sauce.

"OmManiPadmeOmelet" > wrote in message
...
> I've seen y'all mention this stuff a few times here, so this morning
> when I was getting more Teryaki and Soy sauce at the store, I picked up
> a small bottle of Hoison sauce since I saw it there.
>
> I'll taste it by itself to see what I think it'd go with, but I'm open
> to suggestions as to friendly flavor combos and usage suggestions. :-)
>
> Thanks!!!!!!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
yakisoba, etc. You can make a delicious marinade with just equal parts
Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
chicken and pork for stir-frying.

Another favorite of mine is Hoisin Chicken, which is really easy but really
good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
honey until well combined and then add soy sauce. Add salt & pepper, minced
garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
chicken to room temp. Roast for 45 min, then brush with the glaze and roast
10 more minutes. Reglaze and put back until chicken is done, about 10
minutes usually. Do not cover during roasting, or the skin will be rubbery
instead of crisp and flavorful.
You can also do this with cut up chicken in the oven or on a grill.

Enjoy!

kimberly

OmManiPadmeOmelet wrote:
> [snip] ,.. but I'm open
> to suggestions as to friendly flavor combos and usage suggestions. :-)
>
In addition to all the Chinese dishes, it works well as an additional
flavor in oxtail stew and beef stew. -aem

Om wrote:

> I've seen y'all mention this stuff a few times here, so this morning
> when I was getting more Teryaki and Soy sauce at the store, I picked up
> a small bottle of Hoison sauce since I saw it there.
>
> I'll taste it by itself to see what I think it'd go with, but I'm open
> to suggestions as to friendly flavor combos and usage suggestions. :-)
>
> Thanks!!!!!!

This thread already has some VERY good recommendations, with which I
heartily agree. Hoisin sauce is one of the world's greatest condiments. As
Ming Tsai invariably points out, it should be cooked briefly before using;
just put a couple teaspoons of oil in a pan, heat it to medium-high, then
dump in the hoisin sauce and let it sizzle for ten seconds or so. It adds
great flavor to just about anything, even fried tofu. It's a classic
ingredient in stir-fries and Chinese braises.

It's said that the Peking Duck pizza at California Pizza Kitchen was
invented as a way to get more hoisin sauce into people. In that pizza,
hoisin sauce is combined with ginger and cilantro, brushed on the pizza
crust, and topped with duck breast, soy-glazed shiitake mushrooms, and
mozzarella cheese before being baked, then sprinkled with slivered green
onions and fried wontons.


Bob

On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
> wrote:

>I've seen y'all mention this stuff a few times here, so this morning
>when I was getting more Teryaki and Soy sauce at the store, I picked up
>a small bottle of Hoison sauce since I saw it there.
>
>I'll taste it by itself to see what I think it'd go with, but I'm open
>to suggestions as to friendly flavor combos and usage suggestions. :-)
>
>Thanks!!!!!!
>--
>Om.
>
>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

I use it in marinades for the barbecue.

Here's one marinade recipe, for pork strips (sort of like spare ribs
but single slices, almost like belly pork) Really, any pork will work.

1 clove garlic
2 tbsp hoisin sauce
1/2 tsp salt
2 tbsp soy sauce
1 tbsp sherry
2 tbsp water.

Place all ingredients in a plastic bag. Add meat and marinate for
several hours.

Cook on barbecue or...
line a shallow pan with tinfoil. Spread spareribs and marinade in pan.
Cover with more tinfoil and bake for 350F for one hour.

(The tinfoil makes the cleanup a lot easier)

Kathy in NZ

In article >,
Dave Smith > wrote:

> OmManiPadmeOmelet wrote:
>
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
>
> A few years ago I came across a recipe in a pasta calendar for an oriental
> stir fry
> with angel hair pasta or Spaghetinni. It's a basic stir fry starting with
> garlic
> and ginger, then chopped peppers, celery, onion, broccoli and mushrooms.
> The
> sauce is made with the usual broth and then a corn starch slurry, and with
> soy
> sauce and one or two Tbslp. of Hoison sauce.
>
>

Thanks!
It looks like it's mainly a Miso base, so should go well as a broth
subtitute.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Peter Aitken" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> > Thanks!!!!!!
> > --
> > Om.
>
> It's on the sweet side. It is a tradtional condiment for Peking duck and is
> also an ingredient in many dipping sauces. It is also the main flavor in the
> various XXX with hoisin sauce stirfry dishes (XXX= beef, chicken, etc.).

Danke!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article <Vufyf.134$MJ.62@fed1read07>, "Nexis" >
wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> > Thanks!!!!!!
> > --
> > Om.
> >
> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> > Nicholson
>
> I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
> yakisoba, etc. You can make a delicious marinade with just equal parts
> Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
> chicken and pork for stir-frying.

Cool.
Hopefully it'll give me "that" flavor that my stir fry's are missing
compared to restaraunt preparations.

>
> Another favorite of mine is Hoisin Chicken, which is really easy but really
> good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
> powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
> least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
> honey until well combined and then add soy sauce. Add salt & pepper, minced
> garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
> cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
> chicken to room temp. Roast for 45 min, then brush with the glaze and roast
> 10 more minutes. Reglaze and put back until chicken is done, about 10
> minutes usually. Do not cover during roasting, or the skin will be rubbery
> instead of crisp and flavorful.
> You can also do this with cut up chicken in the oven or on a grill.
>
> Enjoy!

Oh my god that sounds good!!!
I do a lot of chicken wing parts in the electric grill, and I love to
marinate them overnight.

This sound perfect for that, and I have a bag of "buffalo wings" in the
freezer right now. ;-d


>
> kimberly
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > looking for trouble wrote in
> :
>
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> > Thanks!!!!!!
>
> Use it in just about any stir fry. I love the stuff and add it to a lot of
> stir fry dishes.
>
> Michael

Thanks Michael!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > [snip] ,.. but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> In addition to all the Chinese dishes, it works well as an additional
> flavor in oxtail stew and beef stew. -aem
>

I use soy sauce a lot now to "enrich" soups.
So, I'll have to try this the same way.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> > Thanks!!!!!!
>
> This thread already has some VERY good recommendations, with which I
> heartily agree. Hoisin sauce is one of the world's greatest condiments. As
> Ming Tsai invariably points out, it should be cooked briefly before using;
> just put a couple teaspoons of oil in a pan, heat it to medium-high, then
> dump in the hoisin sauce and let it sizzle for ten seconds or so. It adds
> great flavor to just about anything, even fried tofu. It's a classic
> ingredient in stir-fries and Chinese braises.

Oh man. I seldome do fried tofu since I can't seem to get it to taste
very good.

I'll have to try it again now, thanks!

>
> It's said that the Peking Duck pizza at California Pizza Kitchen was
> invented as a way to get more hoisin sauce into people. In that pizza,
> hoisin sauce is combined with ginger and cilantro, brushed on the pizza
> crust, and topped with duck breast, soy-glazed shiitake mushrooms, and
> mozzarella cheese before being baked, then sprinkled with slivered green
> onions and fried wontons.
>
>
> Bob

I'll pass on the cilantro (thanks anyway) but I use a LOT of fresh
ginger combined with garlic already. It's a match made in heaven.....

I have a small wicker basket in the Hobart 'frige where I store ginger
and shallots.


>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
(Kathy in NZ) wrote:

> On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
> > wrote:
>
> >I've seen y'all mention this stuff a few times here, so this morning
> >when I was getting more Teryaki and Soy sauce at the store, I picked up
> >a small bottle of Hoison sauce since I saw it there.
> >
> >I'll taste it by itself to see what I think it'd go with, but I'm open
> >to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> >Thanks!!!!!!
> >--
> >Om.
> >
> >"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> >Nicholson
>
> I use it in marinades for the barbecue.
>
> Here's one marinade recipe, for pork strips (sort of like spare ribs
> but single slices, almost like belly pork) Really, any pork will work.
>
> 1 clove garlic
> 2 tbsp hoisin sauce
> 1/2 tsp salt
> 2 tbsp soy sauce
> 1 tbsp sherry
> 2 tbsp water.
>
> Place all ingredients in a plastic bag. Add meat and marinate for
> several hours.
>
> Cook on barbecue or...
> line a shallow pan with tinfoil. Spread spareribs and marinade in pan.
> Cover with more tinfoil and bake for 350F for one hour.
>
> (The tinfoil makes the cleanup a lot easier)
>
> Kathy in NZ
>
>
>
>

I presume that is a dry sherry? :-)

Sounds interesting, thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> l
> > stir fry
> > with angel hair pasta or Spaghetinni. It's a basic stir fry starting with
> > garlic
> > and ginger, then chopped peppers, celery, onion, broccoli and mushrooms.
> > The
> > sauce is made with the usual broth and then a corn starch slurry, and with
> > soy
> > sauce and one or two Tbslp. of Hoison sauce.
> >
> >
>
> Thanks!
> It looks like it's mainly a Miso base, so should go well as a broth
> subtitute.

I had thought it was more of a BBQ sauce.

Can you also tell me what it is good wuth once some one comes back to
you.
OmManiPadmeOmelet wrote:
> I've seen y'all mention this stuff a few times here, so this morning
> when I was getting more Teryaki and Soy sauce at the store, I picked up
> a small bottle of Hoison sauce since I saw it there.
>
> I'll taste it by itself to see what I think it'd go with, but I'm open
> to suggestions as to friendly flavor combos and usage suggestions. :-)
>
> Thanks!!!!!!
> --
> Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"Sylvester" > wrote:


> OmManiPadmeOmelet wrote:
> > I've seen y'all mention this stuff a few times here, so this morning
> > when I was getting more Teryaki and Soy sauce at the store, I picked up
> > a small bottle of Hoison sauce since I saw it there.
> >
> > I'll taste it by itself to see what I think it'd go with, but I'm open
> > to suggestions as to friendly flavor combos and usage suggestions. :-)
> >
> > Thanks!!!!!!
> > --
> > Om.
>
> Can you also tell me what it is good wuth once some one comes back to
> you.

Several have answered, but I'll also post back when I have experimented
a bit.

First thing is to use some in a chicken marinade for grilling. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On 14 Jan 2006 17:48:33 -0800, in rec.food.cooking, aem wrote:

>OmManiPadmeOmelet wrote:
>> [snip] ,.. but I'm open
>> to suggestions as to friendly flavor combos and usage suggestions. :-)
>>
>In addition to all the Chinese dishes, it works well as an additional
>flavor in oxtail stew and beef stew. -aem

Yes, I made a beef stew with 1/4 cup of Hoisin sauce, very very tasty.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

On Sat, 14 Jan 2006 15:08:40 -0800, in rec.food.cooking, Nexis wrote:

>
>I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
>yakisoba, etc. You can make a delicious marinade with just equal parts
>Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade beef,
>chicken and pork for stir-frying.

And as a dipping sauce and on wraps. One of the very best sauces/
>
>Another favorite of mine is Hoisin Chicken, which is really easy but really
>good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5 spice
>powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
>least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce and
>honey until well combined and then add soy sauce. Add salt & pepper, minced
>garlic and scallions, and a dash of 5 spice powder. (I usually use about 1/4
>cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring the
>chicken to room temp. Roast for 45 min, then brush with the glaze and roast
>10 more minutes. Reglaze and put back until chicken is done, about 10
>minutes usually. Do not cover during roasting, or the skin will be rubbery
>instead of crisp and flavorful.
>You can also do this with cut up chicken in the oven or on a grill.

I must try that on chicken breasts.

Doug
--
Doug Weller --
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

Steve Wertz wrote:
> On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> > wrote:
>
>
>>Cool.
>>Hopefully it'll give me "that" flavor that my stir fry's are missing
>>compared to restaraunt preparations.
>
>
> If there's one singe ingredient you could add to your stir fries
> to make them more "Restaurant Tasting", it's Oyster Sauce. Lee
> Kum Kee, the one with the pinkish label and little gondola on the
> front. Don't buy those Oyster 'Flavored' Sauces - the first
> ingredient should be oyster extractives, not water, soy sauce or
> sugar & salt.

That is my advice, too. I use oyster sauce in nearly every SE asian dish
I cook. Then again, I think seafood, even a hint of it, is good in
nearly everything

--

saerah

http://anisaerah.blogspot.com/

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article >,
Steve Wertz > wrote:

> On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Cool.
> >Hopefully it'll give me "that" flavor that my stir fry's are missing
> >compared to restaraunt preparations.
>
> If there's one singe ingredient you could add to your stir fries
> to make them more "Restaurant Tasting", it's Oyster Sauce. Lee
> Kum Kee, the one with the pinkish label and little gondola on the
> front. Don't buy those Oyster 'Flavored' Sauces - the first
> ingredient should be oyster extractives, not water, soy sauce or
> sugar & salt.
>
> -sw

Okay, thanks! :-)
I've not bought that in a long time.
Guess it's time to try it again!

HEB sells it?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

>
> Thanks!
> It looks like it's mainly a Miso base, so should go well as a broth
> subtitute.

Hoisin is made mostly from sweet potatoes and although it looks similar
to miso (but doesn't contain miso) it wouldn't be used as a soup base.

On Sun, 15 Jan 2006 05:06:34 -0600, OmManiPadmeOmelet
> wrote:

>In article >,
> (Kathy in NZ) wrote:
>
>> On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
>> > wrote:
>>
>> >I've seen y'all mention this stuff a few times here, so this morning
>> >when I was getting more Teryaki and Soy sauce at the store, I picked up
>> >a small bottle of Hoison sauce since I saw it there.
>> >
>> >I'll taste it by itself to see what I think it'd go with, but I'm open
>> >to suggestions as to friendly flavor combos and usage suggestions. :-)
>> >
>> >Thanks!!!!!!
>> >--
>> >Om.
>> >
>> >"My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> >Nicholson
>>
>> I use it in marinades for the barbecue.
>>
>> Here's one marinade recipe, for pork strips (sort of like spare ribs
>> but single slices, almost like belly pork) Really, any pork will work.
>>
>> 1 clove garlic
>> 2 tbsp hoisin sauce
>> 1/2 tsp salt
>> 2 tbsp soy sauce
>> 1 tbsp sherry
>> 2 tbsp water.
>>
>> Place all ingredients in a plastic bag. Add meat and marinate for
>> several hours.
>>
>> Cook on barbecue or...
>> line a shallow pan with tinfoil. Spread spareribs and marinade in pan.
>> Cover with more tinfoil and bake for 350F for one hour.
>>
>> (The tinfoil makes the cleanup a lot easier)
>>
>> Kathy in NZ
>>
>>
>>
>>
>
>I presume that is a dry sherry? :-)
>
>Sounds interesting, thanks!
>--
>Om.
>
>"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

The recipe states dry sherry but I often find that hard to buy, and
have often used medium sherry.

Kathy in NZ

In article >,
George > wrote:

> OmManiPadmeOmelet wrote:
>
> >
> > Thanks!
> > It looks like it's mainly a Miso base, so should go well as a broth
> > subtitute.
>
> Hoisin is made mostly from sweet potatoes and although it looks similar
> to miso (but doesn't contain miso) it wouldn't be used as a soup base.

Actually, the label ingredients say Miso as one of the first listed
ingredients....... ;-)

I put some on some eggroll dumplings and noted it has a sweetish flavor.
I'll probably use it lightly in stir fry's, but mostly as a meat
marinade. I'm cleaning my electric grill right now (I did not clean it
last time I used it so now it has to soak) and have some buffalo wings
thawing in the microwave. And no, I'm not nuking them. I use the
microwave for room temp. thawing to keep them away from curious kitties.
<G>

I'll marinate them later once they are thawed enough, then electro-grill
them.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article <Vufyf.134$MJ.62@fed1read07>, "Nexis" >
> wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > I've seen y'all mention this stuff a few times here, so this morning
>> > when I was getting more Teryaki and Soy sauce at the store, I picked up
>> > a small bottle of Hoison sauce since I saw it there.
>> >
>> > I'll taste it by itself to see what I think it'd go with, but I'm open
>> > to suggestions as to friendly flavor combos and usage suggestions. :-)
>> >
>> > Thanks!!!!!!
>> > --
>> > Om.
>> >
>> > "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
>> > Nicholson
>>
>> I absolutely *love* Hoisin sauce. I use it all the time in stir-fry,
>> yakisoba, etc. You can make a delicious marinade with just equal parts
>> Hoisin, Oyster (flavored) Sauce, and Soy Sauce. I use this to marinade
>> beef,
>> chicken and pork for stir-frying.
>
> Cool.
> Hopefully it'll give me "that" flavor that my stir fry's are missing
> compared to restaraunt preparations.
>
>>
>> Another favorite of mine is Hoisin Chicken, which is really easy but
>> really
>> good. Combine 1 tbsp soy sauce with 1/2 tsp each salt and Chinese 5
>> spice
>> powder. Use this as a rub on a roasting chicken. Cover and refrigerate at
>> least 2 hours, or up to overnight. For the glaze, combine Hoisin sauce
>> and
>> honey until well combined and then add soy sauce. Add salt & pepper,
>> minced
>> garlic and scallions, and a dash of 5 spice powder. (I usually use about
>> 1/4
>> cup of each Hoisin, soy sauce, and honey). Heat oven to 375 as you bring
>> the
>> chicken to room temp. Roast for 45 min, then brush with the glaze and
>> roast
>> 10 more minutes. Reglaze and put back until chicken is done, about 10
>> minutes usually. Do not cover during roasting, or the skin will be
>> rubbery
>> instead of crisp and flavorful.
>> You can also do this with cut up chicken in the oven or on a grill.
>>
>> Enjoy!
>
> Oh my god that sounds good!!!
> I do a lot of chicken wing parts in the electric grill, and I love to
> marinate them overnight.
>
> This sound perfect for that, and I have a bag of "buffalo wings" in the
> freezer right now. ;-d

> --
> Om.
>

It's perfect for wings, but make sure you have lots of napkins! lol
I forgot to mention, my sister in law makes a soup where she flavors chicken
stock with sesame oil and Hoisin, then adds lots of veggies (celery, leeks,
bok choy, etc) and rice noodles. It's quite tasty!

kimberly

In article <djKyf.283$MJ.85@fed1read07>, "Nexis" >
wrote:

>
> It's perfect for wings, but make sure you have lots of napkins! lol
> I forgot to mention, my sister in law makes a soup where she flavors chicken
> stock with sesame oil and Hoisin, then adds lots of veggies (celery, leeks,
> bok choy, etc) and rice noodles. It's quite tasty!
>
> kimberly
>
>

I sometimes sprinkle the marinated wings with toasted sesame seeds once
they are on the grill. :-) Adds a nice texture and flavor.

Also, since the non-stick grill surface is not so non-stick anymore, I
add oil to the marinade and it helps. Will have to add some sesame oil
to the grapeseed oil for sure.

I'll be steaming some fresh veggies to go with them. I have broccolli,
cauliflower and carrots that need to be used.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
>
> In article <djKyf.283$MJ.85@fed1read07>, "Nexis" >
> wrote:
>
> >
> > It's perfect for wings, but make sure you have lots of napkins! lol
> > I forgot to mention, my sister in law makes a soup where she flavors chicken
> > stock with sesame oil and Hoisin, then adds lots of veggies (celery, leeks,
> > bok choy, etc) and rice noodles. It's quite tasty!
> >
> > kimberly
> >
> >
>
> I sometimes sprinkle the marinated wings with toasted sesame seeds once
> they are on the grill. :-) Adds a nice texture and flavor.
>
> Also, since the non-stick grill surface is not so non-stick anymore, I
> add oil to the marinade and it helps. Will have to add some sesame oil
> to the grapeseed oil for sure.
>
Om...if your grill is still under warranty, you can call their 800
number and request new grates for it. Mine had a two year warranty and
when the knob broke, I called them (the warranty just had two months
left) and asked them to just send a new one, and since it seemed to be
the most vulnerable part, would they send two? They did. They (I
think) would prefer to send out a new part than to ship the whole thing
in for repair. It's worth the call anyway.....Sharon

On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> wrote:

>Hopefully it'll give me "that" flavor that my stir fry's are missing
>compared to restaraunt preparations.

I like hoisin sauce, but in my experience, oyster sauce, garlic, and
ginger make up *that* flavor.

Sesame oil is imperative to making good fried rice.

Carol, who used to work in a Cantonese restaurant

On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
> wrote:

>I've seen y'all mention this stuff a few times here, so this morning
>when I was getting more Teryaki and Soy sauce at the store, I picked up
>a small bottle of Hoison sauce since I saw it there.
>
>I'll taste it by itself to see what I think it'd go with, but I'm open
>to suggestions as to friendly flavor combos and usage suggestions. :-)

* Exported from MasterCook *

Mahogany Chicken Wings

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : appetizers poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hoisin sauce
1/4 cup plum sauce
1/2 cup soy sauce
1/4 cup saki (rice wine)
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon garlic -- finely minced
1 bunch green onions -- finely minced
5 pounds chicken wings

Combine all ingredients except chicken. Bring to a boil, lower heat,
and cook for an additional 5-10 minutes. Cool.

Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
tips, or save for making soup stock.

Place wings in a container for marinating (Zip-Loc bags work great for
this), then cover with sauce. Refrigerate at least overnight, up to
two days. Turn occasionally.

Line two large jelly roll pans with aluminum foil. Coat with
vegetable oil or shortening to minimize sticking. Preheat oven to
375°F.

Place individual chicken pieces on pans and bake, uncovered, for 20
minutes. Remove liquified chicken fat and juices from pan. Turn
chicken pieces and baste with marinating sauce.

Bake another 20 minutes, turn chicken and baste. Repeat twice more,
watching carefully during the last baking cycle, so the sauce doesn't
burn.

Cuisine:
"Asian"
Yield:
"5 dozen"
Serving Ideas : Serve hot or cold.

NOTES : 2nd Annual Twin Cities RFC Picnic



- - - - - - - - - - - - - - - - -

Damsel in dis Dress wrote on 18 Jan 2006 in rec.food.cooking

> On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Hopefully it'll give me "that" flavor that my stir fry's are missing
> >compared to restaraunt preparations.
>
> I like hoisin sauce, but in my experience, oyster sauce, garlic, and
> ginger make up *that* flavor.
>
> Sesame oil is imperative to making good fried rice.
>
> Carol, who used to work in a Cantonese restaurant

You got fired? Those bums!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel in dis Dress wrote:
> On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
> > wrote:
>
> >I've seen y'all mention this stuff a few times here, so this morning
> >when I was getting more Teryaki and Soy sauce at the store, I picked up
> >a small bottle of Hoison sauce since I saw it there.
> >
> >I'll taste it by itself to see what I think it'd go with, but I'm open
> >to suggestions as to friendly flavor combos and usage suggestions. :-)
>
> * Exported from MasterCook *
>
> Mahogany Chicken Wings
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : appetizers poultry
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup hoisin sauce
> 1/4 cup plum sauce
> 1/2 cup soy sauce
> 1/4 cup saki (rice wine)
> 1/4 cup cider vinegar
> 3 tablespoons honey
> 1 tablespoon garlic -- finely minced
> 1 bunch green onions -- finely minced
> 5 pounds chicken wings
>
> Combine all ingredients except chicken. Bring to a boil, lower heat,
> and cook for an additional 5-10 minutes. Cool.
>
> Cut wings at joints, forming "drummies," "sticks," and "tips". Discard
> tips, or save for making soup stock.
>
> Place wings in a container for marinating (Zip-Loc bags work great for
> this), then cover with sauce. Refrigerate at least overnight, up to
> two days. Turn occasionally.
>
> Line two large jelly roll pans with aluminum foil. Coat with
> vegetable oil or shortening to minimize sticking. Preheat oven to
> 375°F.
>
> Place individual chicken pieces on pans and bake, uncovered, for 20
> minutes. Remove liquified chicken fat and juices from pan. Turn
> chicken pieces and baste with marinating sauce.
>
> Bake another 20 minutes, turn chicken and baste. Repeat twice more,
> watching carefully during the last baking cycle, so the sauce doesn't
> burn.
>
> Cuisine:
> "Asian"
> Yield:
> "5 dozen"
> Serving Ideas : Serve hot or cold.
>
> NOTES : 2nd Annual Twin Cities RFC Picnic

Been cooking with Hoisin sauce for years, but never heard some of the
things mentioned here. Can't wait to try some of these recipes.
I use it in twice cooked pork, and I make a Chinese Meatloaf, mentioned
in an earlier thread, with Hoisin Sauce on top. Delicious!

On Thu, 19 Jan 2006 01:13:45 GMT, Mr Libido Incognito >
wrote:

>Damsel in dis Dress wrote on 18 Jan 2006 in rec.food.cooking
>
>> Carol, who used to work in a Cantonese restaurant
>
>You got fired? Those bums!

It's more like I escaped. The place was owned and operated by a guy
nicknamed Horny Harry. You do the math.

Carol

In article >,
Damsel in dis Dress > wrote:

> On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> > wrote:
>
> >Hopefully it'll give me "that" flavor that my stir fry's are missing
> >compared to restaraunt preparations.
>
> I like hoisin sauce, but in my experience, oyster sauce, garlic, and
> ginger make up *that* flavor.
>
> Sesame oil is imperative to making good fried rice.
>
> Carol, who used to work in a Cantonese restaurant

Yeah, Oyster sauce is next on my "things to buy"...... ;-)
Wertz mentioned it too.

I already use Garlic and Ginger.

Cheers and thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Damsel in dis Dress > wrote:

> On Sat, 14 Jan 2006 15:04:52 -0600, OmManiPadmeOmelet
> > wrote:
>
> >I've seen y'all mention this stuff a few times here, so this morning
> >when I was getting more Teryaki and Soy sauce at the store, I picked up
> >a small bottle of Hoison sauce since I saw it there.
> >
> >I'll taste it by itself to see what I think it'd go with, but I'm open
> >to suggestions as to friendly flavor combos and usage suggestions. :-)
>
> * Exported from MasterCook *
>
> Mahogany Chicken Wings

<snipped awesome recipe>

Thanks dear!
I LOVE the chicken at chinese buffets.
I've wanted to be able to duplicate that flavor for years.....
- - - - - - - - - - - - - - - - -
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Wed, 18 Jan 2006 21:27:22 -0600, OmManiPadmeOmelet wrote:

> In article >,
> Damsel in dis Dress > wrote:
>
> > On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
> > > wrote:
> >
> > >Hopefully it'll give me "that" flavor that my stir fry's are missing
> > >compared to restaraunt preparations.
> >
> > I like hoisin sauce, but in my experience, oyster sauce, garlic, and
> > ginger make up *that* flavor.
> >
> > Sesame oil is imperative to making good fried rice.
> >
> > Carol, who used to work in a Cantonese restaurant
>
> Yeah, Oyster sauce is next on my "things to buy"...... ;-)
> Wertz mentioned it too.
>
> I already use Garlic and Ginger.
>
> Cheers and thanks!

IMO... sesame oil should not be added to fried rice.
--

Practice safe eating. Always use condiments.

sf wrote:
>
> <snip>
>
> > >
> > > Sesame oil is imperative to making good fried rice.
> > >
> > > Carol, who used to work in a Cantonese restaurant
> >
> > Yeah, Oyster sauce is next on my "things to buy"...... ;-)
> > Wertz mentioned it too.
> >
> > I already use Garlic and Ginger.
> >
> > Cheers and thanks!
>
> IMO... sesame oil should not be added to fried rice.
>

Nothing wrong with a drop or two. More than that ruins the flavour.

On Wed, 18 Jan 2006 22:55:28 -0800, sf >
wrote:

>On Wed, 18 Jan 2006 21:27:22 -0600, OmManiPadmeOmelet wrote:
>
>> In article >,
>> Damsel in dis Dress > wrote:
>>
>> > On Sun, 15 Jan 2006 05:03:07 -0600, OmManiPadmeOmelet
>> > > wrote:
>> >
>> > >Hopefully it'll give me "that" flavor that my stir fry's are missing
>> > >compared to restaraunt preparations.
>> >
>> > I like hoisin sauce, but in my experience, oyster sauce, garlic, and
>> > ginger make up *that* flavor.
>> >
>> > Sesame oil is imperative to making good fried rice.

>IMO... sesame oil should not be added to fried rice.
>--
I second that. It doesn't belong in fried rice.

Kathy in NZ