© 2017 Ching He Huang. All rights reserved.

Grilled Hoisin Chicken With Chicory

  1. Serves : 4
  2. Preparation time 30 Minutes
  3. 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

Source from

Ching He Huang Web Site

About the recipe

starter

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.
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