As I’ve said in previous Wok This Ways, I like how much of the wok cooking I’ve done involves prep and then a fairly short cooking time. That was the case with the Hoisin Explosion Chicken Recipe from Stir-Frying To The Sky’s Edge (page 114). Also like the other recipes, it was super easy to follow, didn’t require a lot of strange ingredients and resulted in some really tasty food.
Since I already had dry sherry in place of rice wine, hoisin sauce, soy sauce and ginger the only ingredients I had to pick up were chicken, a green pepper and an 8 ounce can of bamboo shoots which weren’t that expensive. I always worry that some of the more unusual ingredients will prove cost prohibitive, but that, thankfully, hasn’t been the case just yet.
So, here’s the deal. Ahead of timeI got the rice boiling and then mixed 12 ounces of chopped chicken breast in a bowl with cornstarch, an egg white, dry sherry/rice wine, salt, cold water and let marinate uncovered in the fridge for 30 minutes. While that was in the works, I also mixed soy sauce, hoisin sauce and more dry sherry for prep. I followed that up by cutting the green pepper into strips, draining the can of bamboo shoots and combining minced garlic, minced ginger and some red pepper flakes in another prep bowl. Once all that was done, I was good to go.
After about 25 minutes, I got another sauce pan of water boiling, this one to do the first cook on the chicken. You drop the pieces in, stir them up so the don’t clump and let cook in the boiling water for about a minute. I think drained it out in a colander and was ready for the actual stir-fry portion of the proceedings.
Like with the other recipes, this part is a constant jumping between the wok and the cook book to remember what the next step is. The ginger, garlic and pepper flakes went into some peanut oil first, followed by the bell pepper and some salt. Those cooked for 30 second before adding in the chicken, bamboo shoots and sauce which stir-fried for a minute or two (probably longer, actually).
I got lucky and timed everything so that the cooking would be done just as the rice was ready. Like with all the other dishes I’ve tried so far in the wok, the flavors were really fresh and vibrant. I’m a big fan of soy sauce and that salty taste, so these meals are great on my pallet. Luckily, my wife also seems to be digging these experiments. I’m looking to move on to some more complicated recipes in the near future, so keep an eye out for those soon. Basically, what I’m saying is that my wok-fu is getting stronger by the meal.