Shirley's Recipes

Servings: 4

This recipe from cookbook author Nina Simonds uses the best condiments of East and West; hoisin and ketchup. The dish is especially good using all chicken thighs.

2 tablespoons ketchup\\

In small bowl, combine hoisin, soy sauce, rice wine, sugar, ketchup and garlic. Pour over chicken and mix lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour or overnight.\\

Name: Hoisin Barbecued Chicken
Key Ingredient: chicken
Preparation: combine; refrigerate; bake
Cuisine: Asian
Source: Newspaper
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 2:15
Servings: 4

1 chicken, cut up (about 3-1/2 pounds)
1/2 cup hoisin sauce
3 tablespoons soy sauce
3 tablespoons rice wine or sake
2 tablespoons granulated sugar
2 tablespoons catsup
2 tablespoons minced garlic

Pat chicken dry and place in a bowl.
In small bowl, combine hoisin, soy sauce, rice wine, sugar, catsup and garlic. Pour over chicken and mix lightly to coat. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
Arrange chicken, skin side down, on baking sheet lined with aluminum foil. Bake 30 minutes at 375F. Turn over and bake another 30 minutes until crisp and brown. (Small pieces of chicken will bake in less time.)

This recipe from cookbook author Nina Simonds uses the best condiments of East and West; hoisin and catsup. The dish is especially good using all chicken thighs.