Bottled Hoisin sauce is available in most supermarkets. Similar in taste to char sui sauce, it tastes and smells like barbecue sauce with a distinct oriental twist. Hoisin sauce is used extensively in chinese cooking. For instance, It is the sauce used as a “dressing” for Chinese pancakes when serving peking duck. It is also useful in cooking traditional Filipino dishes. A tablespoon of hoisin sauce in asado dishes improves the flavor tremendously.
For this dish, I used cooked chicken meat. Ground chicken meat, available frozen in supermarkets, may also be used.
Ingredients :
1/2 k. boned chicken thighs
1/4 k. of potatoes
1/4 k. of carrots
1/4 c. of bread crumbs
1 onion, finely chopped
1 tsp. of finely minced garlic
1 egg, lightly beaten
salt and pepper
3/4 c. of cooking oil
2 tbsp. of hoisin sauce
2 tbsp. of sesame seeds
Cooking procedure :
Steam the chicken or boil in a little water until tender. Cool. Remove the bones. With a cleaver or chef’s knife, chop the chicken meat until the texture of coarse grain.
Grate the potatoes and carrots. Squeeze the water from the potatoes.
In a small pan, toast the sesame seeds until they start to pop.
Mix together the chicken meat, potatoes, carrots, bread crumbs, egg, onion and garlic. Season with salt and pepper. Form into balls, about 2″ in diameter.
Heat the oil in a fryer or wok until it starts to smoke. Fry the chicken balls in batches over high heat until golden. Drain on paper towels.
Pour off but 1 tsp. of the cooking oil. Over low heat, add the hoisin sauce to the fryer. Return the chicken balls and toss to coat with the hoisin sauce. Sprinkle the toasted sesame seeds over them.
Serve hot.
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