Hoisin glazed chicken recipe

January 10, 2018 | Viewpoints | Volume 22 Issue 02
Krista Loewen and Nancy Kube |
Hoisin glazed chicken

The L’Arche Collective Kitchen in Saskatoon, Saskatchewan, provides opportunities for people with and without disabilities to share life together. (See more of the story at “Collective Kitchen involves all abilities.”

This recipe is from our new cookbook, One Big Table: Recipes from Friends of L’Arche Collective Kitchen. We are sharing the recipe for Hoisin glazed chicken because it is a simple meal, easily prepared ahead of time, to be shared with guests or at church potlucks. Enjoy! 

Step 1
Gather:
        A large bowl
        ½ cup hoisin sauce
        2 tbsp. soy sauce
        2 tbsp. rice vinegar
        ¼ tsp. salt and pepper

Instructions:
        Whisk together ingredients

Step 2

Gather:
        2 cloves garlic
        1 small chunk ginger root
        2 lbs. (about 900 g), bone-in chicken pieces

Instructions:
       Turn on oven to 350. 
       Peel and mince garlic.
       Mince ginger to make 1 tablespoon.
       Add garlic and ginger to sauce mixture.
       Add chicken; turn to coat.

Step 3

Gather:
      Large roasting pan
      1 tbsp. sesame seeds

Instructions:
       Place chicken, bone side down in pan.
       Pour remaining sauce over chicken.
       Roast until golden crisp and juices run clear when chicken is pierced, about 45 minutes to 1 hour. 
       Sprinkle with sesame seeds before serving.

Tip: This recipe freezes well. Divide the chicken between two large Ziploc bags. Pour half the marinade into each bag and freeze for up to a month. Thaw in fridge and roast as directed.

Serves 6.

Hoisin glazed chicken

The group involved with Collective Kitchen enjoyed the cookbook launch held at the Mennonite Central Committee Saskatchewan office.

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