It is traditional in Jewish households to celebrate December 25 with Chinese food, followed by a movie. Or the other way around. In an attempt to perpetuate this stereotype, the theme for this month's Kosher Connection is Chinese food. As part of the rules, we can repost a previously posted recipe, so I'm recycling the basting sauce used for Mahogany Wings and slathering it on other chicken parts as well.
Unless you have a silicone baking mat, line your baking pan with foil. Use foil, even if you have a non-stick pan, because the sauce has a tendency to chemically bond with your pan.
Chinese Hoisin sauce is a condiment whose ingredients vary wildly across manufacturers. Since the brand I use proclaims as part of its name to be vegetarian, I hate to assume what might be in other brand who don't sport a kosher hechsher (certification).
The noodles alongside the chicken are Udon Noodles with Sweet Ginger Scallion Sauce.
See you at the googolplex Tuesday.
Mahogany Chicken - Easy
1 whole chicken, cut up into eighths
2 Tbl. Low-Sodium Soy sauce
1/4 cup Chinese Hoisin sauce
2 Tbl. rice vinegar
1 tsp. ground ginger
2 Tbl. chopped fresh cilantro
1/2 tsp. sesame oil
One scallion, chopped (optional)
Preheat oven to 375F. Line large rimmed baking pan with aluminum foil. Lightly spray foil with cooking spray.
Arrange chicken parts in a single layer on baking sheet. Place in oven and bake for 20 minutes.
Meanwhile, in a small bowl whisk together the remaining ingredients except for the scallions.
After the 20 minutes, remove pan from oven (chicken will be only slightly baked). Brush on a coat of basting sauce. Return pan to oven for another 15 minutes.
Chicken will still be underdone. Brush on a second coat of basting sauce. Bake for yet another 10-15 minutes, or until chicken is browned and juice run clear when pierced with a knife.
Plate chicken. Sprinkle with chopped scallions, if desired, and serve with rice or Udon Noodles with Sweet Ginger Scallion Sauce (recipe to be posted tomorrow).