Hoisin chicken with egg fried rice | ExpatWomanFood.com
Succulent sticky chicken with a sweet, salty hoisin glaze—quick to cook and perfect for summer barbecues or weeknight suppers.
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Cooking tools:
- Wok
- Grill
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Measuring spoon
- Plate
Ingredients
- 4 chicken breasts
- 3 tablespoons of dark soy sauce
- 3 tablespoons of hoisin sauce
- 2 tablespoons of Chinese rice vinegar
- 2 tablespoons of tomato puree
- 3 fat cloves of garlic
- A small chunk of fresh ginger
- Dried crushed chillies
- Sunflower oil
- 120g jasmine rice (uncooked weight)
- 120g frozen petit pois
- Large bunch of spring onions
- 2 tablespoons of sunflower oil
- Salt and freshly milled black pepper
- 2 large eggs
- 2 tablespoons of light soy sauce
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