The plastic guard covering the condiment shelf of my fridge burst yesterday, unleashing an avalanche of glass bottles onto the floor. They all survived, but it was a little disconcerting. I was just trying to add hoisin to my enormous collection and apparently that was one condiment too many. It was all ordered until I started seriously getting into Asian cuisine, and now with the addition of chili pastes, fish sauces, oyster sauce, chili-garlic paste, and the like, my fridge is getting out of hand. But as long as I can whip up quick meals like this one, I'll take the growing pains.
This simple recipe from Epicurious is essentially just a roast chicken covered in a very simple sauce made from standard Asian ingredients and condiments. If you have all of these ready to go, the prep work will take all of five minutes. Then it just goes into a hot oven for 25 minutes and it's done.
The glaze is a beautiful brown that covers the chicken pieces, but because it was just brushed on at the last second, most of the flavor is on top. To correct this, be sure to set aside some of the sauce for dipping at the table. You'll thank me later.
- 1 chicken, cut into 8 parts
- 1/2 cup hoisin sauce
- 1 teaspoon ginger, grated
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Preheat the oven to 500°F. Whisk together the hoisin sauce, ginger, garlic, red pepper flakes, sesame oil, soy sauce, and rice vinegar. Divide the sauce into two bowls.
Brush the chicken all over with the sauce from one of the bowls. Place the chicken in roasting pan and place in the oven. Cook for 25 to 30 minutes, or until the juices run clear on the chicken.
Remove the chicken and serve with the sauce from the other bowl.