Conference turris::cooks

274.0. "Steamed Chicken with Hoisin sauce" by IOSG::WARWICK (Trevor Warwick) Wed Jun 11 1986 16:15

    
    	Here's a recipe that I got from a (horrors !) T.V. program in
    the U.K. a while ago. It's for steamed chicken in hoisin (kind of
    chinese barbeque) sauce.
    
    Ingredients (for 2):
    	
    2 chicken breast pieces
    soy sauce (light)
    hoisin sauce (from any good supermarket or chinese deli.)
    fresh root ginger
    2 large lettuce leaves
    cornflour
    
    Method:
    
    	Marinate the chicken pieces in 3 tablespoons of soy sauce, 3
    tablespoons of hoisin sauce and 1 teaspoon of grated ginger for
    2 hours. If you like lots of sauce, increase these quantities, as
    this is going to be the sauce later on.
    
    	Blanch the lettuce leaves (i.e., stick them in boiling water
    for 30 seconds) - they should turn into green clingfilm.
    
    	Wrap each chicken piece in a lettuce leaf, and steam for 20-25
    minutes (you may need longer, depending on the efficiency of your
    steamer - you can use a wok and rack, or a device that fits in a pan or
    whatever). 
    
    	Heat the remains of the marinade, and add half a cup of water
    and some cornflour to thicken it. Pour the resulting stuff over
    the wrapped chicken pieces.
    
    	You can eat this with anything you like - noodles and peas go
    quite well.

    For us American types, cornflour=cornstarch.
    

    Beat me to it, Charlotte... sounds like "Ken Hom's Chinese cooking"
    - a TV show produced in the UK, now showing on WGBH Saturdays at
    11:00 or 11:30 (I forget). Some other translations (most are obvious):
    
	    tin = can (a tin of chile peppers)
	    aubergine = eggplant
	    corgette(sp? "core-zhette") - zucchini
	    groundnut oil = peanut oil
    
    I recently bought the cookbook accompanying the series. It is translated
    to American English from [real] English used in the series...
    Ken Hom was born in California...
                                                                 
    Any other candidates for "foreign language" (this depends on your
    perspective, of course) words? Another note is probably in order.
    
    -Scott
    

	marrow = zucchini (or perhaps Hubbard squash?)

--PSW

    Trevor, I tried your Steamed Chicken.  Had some problem trying
    blanched/steamed lettuce "green clingfilm", but decided to give
    it a try. It was good!  I added carrots sliced on a diagonal and
    whole scallions to the steaming basket, which allowed me to cook
    my vegetables right along with the meat.  They were absolutely
    delicious.  I also served rice.  Next time, I am going to try placing
    the lettuce leaves in the bottom of the steamer.  Thank you.