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Hoisin chicken

(“CHING’S EVERYDAY EASY CHINESE’’)
January 25, 2012
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Serves 4 Hoisin sauce is readily available in supermarkets. Shaoxing wine is in Asian markets; dry sherry makes a good substitute. Allow time for the chicken to marinate.

2  tablespoons shaoxing rice wine or dry sherry  

1/4  cup hoisin sauce  

1/2  cup light soy sauce  

2  tablespoons dark soy sauce  

2  tablespoons light brown sugar  

2  tablespoons peanut oil  

1  piece (2 inches) fresh ginger, peeled and grated  

2  pounds chicken thighs and drumsticks, skin and bones intact  

2  scallions, thinly sliced (for garnish)  

1. In a large bowl, combine the rice wine or sherry, hoisin and both soy sauces, brown sugar, peanut oil, and ginger. Add the chicken pieces and toss well. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes and up to several hours.

2. Set the oven at 350 degrees.

3. In a roasting pan, arrange the chicken in one layer, skin side up (reserve the marinade). Roast the meat for 30 minutes, or until cooked through and the skin is crisp.

4. In a saucepan, bring the marinade to a boil. Let it bubble for 1 minute. Drizzle the hoisin mixture over the chicken and sprinkle with scallions. Serve with rice.

Adapted from “Ching’s Everyday Easy Chinese’’

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