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© 2020 Ching He Huang. All rights reserved.

Grilled Hoisin Chicken With Chicory

Serves : 4 Preparation 30 mins Cooking 6 mins Total 36

Nutrition facts: 320.00 calories 15.10g protein 18.70g carbs 14.60g sugars 21.10g fat 4.10g 1.90g fibre 669.00mg sodium

For the chicken: 3, de-skinned, de-boned Organic chicken thighs 4 tablespoons Hoi sin sauce 2 tablespoon Groundnut oil For the pickle: 1 small, top and tailed, diced to 1cm cubes Cucumber 1/2, deseeded and finely chopped Red cayenne chilli For the dressing: 3 tablespoon Mirin 2 tablespoon Low sodium light soy sauce 2 tablespoon Rice vinegar 2 tablespoon Toasted sesame oil 1 tablespoon Chilli oil To serve: 2 heads, washed, stalk removed, leaves separated Chicory 1 small handful Sprigs coriander An Easy Entertaining Chinese BBQ dish.

Grilled Hoisin Chicken With Chicory

Serves : 4
Preparation time 30 Minutes
Cooking time 6 Minutes

per serving

Cals

320.00

Protein (g)

15.10

Carbs (g)

18.70

Sugars (g)

14.60

Fat (g)

21.10

Sat Fat (g)

4.10

Fibre (g)

1.90

Sodium (mg)

669.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

An Easy Entertaining Chinese BBQ dish.

For the chicken

Organic chicken thighs - 3, de-skinned, de-boned
Hoi sin sauce - 4 tablespoons
Groundnut oil - 2 tablespoon

For the pickle

Cucumber - 1 small, top and tailed, diced to 1cm cubes
Red cayenne chilli - 1/2, deseeded and finely chopped

For the dressing

Mirin - 3 tablespoon
Low sodium light soy sauce - 2 tablespoon
Rice vinegar - 2 tablespoon
Toasted sesame oil - 2 tablespoon
Chilli oil - 1 tablespoon

To serve

Chicory - 2 heads, washed, stalk removed, leaves separated
Sprigs coriander - 1 small handful

Steps

Place the chicken in a bowl and add the Hoisin sauce coating it well. Marinade for at least 20 minutes in the fridge.
Make the cucumber chilli pickle. Top and tail the cucumber and dice into small 1cm cubes. Deseed and finely chop half a cayenne chilli. Place this in a dressing bowl and add the rest of the dressing ingredients. Mix well and set aside in the fridge to chill.
Meanwhile prepare the chicory leaves on two serving plates and cover and chill in the fridge.
Heat the grill until smoking. Remove the chicken from the fridge. Add two tablespoons of groundnut oil and mix well. This will help the chicken cook on the grill. Place the chicken onto the grill and let it cook for a minute on one side to get deep grill lines before turning over to cook on the other side. Cook for 4 minutes turning the chicken ocassionally until the chicken is cooked through. Remove and place on a board.
Slice the chicken into cubes. Remove the chicory and cucumber chilli pickle from the fridge. Spoon the chicken pieces onto the leaves and dress with a teaspoon of the pickle. Garnish with a sprig of coriander into each one and serve immediately.

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For the chicken

Organic chicken thighs - 3, de-skinned, de-boned
Hoi sin sauce - 4 tablespoons
Groundnut oil - 2 tablespoon

For the pickle

Cucumber - 1 small, top and tailed, diced to 1cm cubes
Red cayenne chilli - 1/2, deseeded and finely chopped

For the dressing

Mirin - 3 tablespoon
Low sodium light soy sauce - 2 tablespoon
Rice vinegar - 2 tablespoon
Toasted sesame oil - 2 tablespoon
Chilli oil - 1 tablespoon

To serve

Chicory - 2 heads, washed, stalk removed, leaves separated
Sprigs coriander - 1 small handful