MainDishes.HoisinBarbecuedChicken History
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April 03, 2017, at 08:52 PM
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Changed lines 13-14 from:
Servings: 4
to:
Servings: 4\\
Attach:HoisinBarbecuedChicken.jpg\\
Attach:HoisinBarbecuedChicken.jpg\\
August 26, 2011, at 02:56 PM
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Deleted lines 28-33:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Snow]] — [-24 August 2011, 07:00-]
>>messageitem<<
I reokcn you are quite dead on with that.
>><<
!!!!![[~Snow]] — [-24 August 2011, 07:00-]
>>messageitem<<
I reokcn you are quite dead on with that.
>><<
August 24, 2011, at 02:00 PM
by - Comment added
Added lines 28-34:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Snow]] — [-24 August 2011, 07:00-]
>>messageitem<<
I reokcn you are quite dead on with that.
>><<
July 20, 2010, at 06:16 PM
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Changed line 27 from:
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.
to:
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.
July 20, 2010, at 06:15 PM
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Changed line 20 from:
2 tablespoons catsup\\
to:
2 tablespoons ketchup\\
Changed line 24 from:
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.\\
to:
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.\\
January 30, 2008, at 02:00 AM
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Added lines 1-27:
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.
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.