Hoisin Chicken And Bok Choy Kebabs Recipes

Steps:

• Marinate chicken:
• Mince and mash garlic to a paste with a pinch of salt.
• Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 2/3 cup, 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.
• Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.
• Make kebabs:
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 Tbsp salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.
• Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.
• Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.
• Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
• Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
• Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Steps:

• Have a large wok or frying pan hot over a high heat Add the oil to the pan followed by the chicken and fry for a minute, tossing to coat in the oil and to color on each side. While the chicken is cooking grate the ginger, thinly slice the celery and add to the chicken, cook for another minute.
• Roughly chop the bok choy and add it to the pan along with the hoisin sauce, ketchup, soy and Chinese five-spice. Add a splash of water and cook, stirring, for another minute. Serve with a sprinkle of coriander leaves

Steps:

• Cut chicken breast into one inch pieces and set aside.
• In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
• Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
• Add chicken and mix well.
• Cover and refrigerate for ten minutes.
• Preheat BBQ or grill to medium high heat.
• After ten minutes, thread chicken onto metal or wooden skewers.
• Place the chicken on the BBQ or grill and cook chicken. While cooking base chicken with reserve sauce and turn often. Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
• Serve and garnish with a sprinkle of sesame seeds.
• Enjoy.