Hoisin Flavoured Roast Chicken Chop

Weekend meals - I just love easy cooking and prepare simple food for my family.  We 'cooks' do need a rest to 'charge' ourselves too, after we are all humans like the rest,  hahaha!   All work and no play makes Jane a dull girl.

This recipe was inspired by Redneck's Hoisin Chicken [here] which is roasting a whole chicken but I prefer roasting drumsticks or chicken chop [deboned chicken whole legs] as one whole chicken is too much for 3 persons.

This roast chicken is served with a tasty hoisin onion dipping sauce, steaming hot rice and some sliced cucumbers.

Again, another meal better to be served in my cosy little kitchen than eating out.  I think my hubby will like it, hehehe!  More economical of course [almost everyday I hear people [from sellers to buyers] complaining about rising costs of food.
Food verdict - my hubby says it's very aromatic, tasty and surprised when I told him, it's just Hoisin sauce, salt and honey.

Ingredients

[serves 3]

3 pieces chicken whole leg - deboned [either with or without skin]

- marinate with 1 tbsp Hoisin sauce and 1 tsp salt for at least an hour [mine is overnight]

Before roasting - rub over the skin and meat with:

1 tbsp each of honey and Hoisin sauce

Dipping Sauce

2 onions - sliced

1 tsp chopped garlic

2 tsp oil

3 tbsp Hoisin Sauce

3 tbsp water

dash of pepper and Shaoxing wine [optional]

1. Marinate chicken whole legs.
2. Preheat oven @ 200-220 degrees C for 10 minutes.
3. Before roasting, rub chicken pieces with honey and Hoisin sauce.  Roast chicken [skin side down] for 20 minutes, flip over and roast/grill the skin side for another 20 minutes or until the skin is nicely browned and slightly crispy. 
4. Dipping Sauce - Saute onions and garlic until aromatic.  Add in Hoisin sauce and water.  Bring to boil for several minutes.   Serve hot or warm with roasted chicken, rice and sliced cucumbers or any salad.
   
   
   
   
   
   

Notes: Visit this site for Its' Nutritional Facts [here]