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Old 04-23-2007, 04:42 AM   #1
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Hoisin Sauce

I have been experimenting with some chinese dishs and came up with a fairly LC Hoisin Sauce (approx 1 carb per T.).
makes 1/4 cup.
Very tasty.



1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
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Old 04-23-2007, 05:02 AM   #2
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mmmmm....sounds good Kevin! Might give this a try tonight.
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Old 04-23-2007, 06:01 PM   #3
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Wow! Finally got around to making this tonight!
It's very, VERY tasty! There was an overwhelming temptation to lick the plate:blush:
Went straight to my "5 star" recipe file!
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Old 04-23-2007, 06:44 PM   #4
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Any Chinese dishes you care to share Kevin? The Hoisin Sauce sounds great!
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Old 04-23-2007, 07:38 PM   #5
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Kevin, This sounds very tasty but I have a dumb question for you. How do you use this sauce? Is it mixed in with your veggs while your cooking or do you use it after cooking.
I know nothing about Chinese cooking. TIA
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Old 04-23-2007, 08:08 PM   #6
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I served the following with stir fried broccoli and cauliflower spears tonight.

Chinese CrockPot Chicken
servers 8 @ approx 3 carbs each

3.5 lbs chicken (I used 2 lbs thighs and 1.5 lbs breasts)
1/4 cup hoisin sauce
1/4 cup Jok n Al Blackberry & Apple Fruit Spread
1/4 cup low sodium soy sauce
2 T. sherry (I used medium Dry Sack)
2 T. sf Blackbery syrup
1 t. fresh grated ginger root
3 T. not/Sugar

Mix all ingredients except the chicken in a large mixing bowl.
Add the chicken pieces and coat well then cover and let marinate in fridge.
After marinating, place everything, including the marinade, in crockpot and cover with a tight fitting lid.
Cook 5 to 6 hours on low.

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Old 04-23-2007, 08:14 PM   #7
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Originally Posted by parrotchic View Post
Kevin, This sounds very tasty but I have a dumb question for you. How do you use this sauce? Is it mixed in with your veggs while your cooking or do you use it after cooking.
I know nothing about Chinese cooking. TIA
It can be used as a dipping sauce or used as an ingredient in another chinese dish.
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Old 04-24-2007, 03:51 AM   #8
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I just made a salad, added sliced leftover london broil...topped with the sauce and tossed. It was really good. So good in fact, that's what I'm having for lunch today.
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Old 04-24-2007, 05:48 AM   #9
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Thanks, Kevin, this will be on my marathon cook ahead for the next week weekend to do list. . .

Looks very yummy!

Care to post this to the crock pot sticky? Ya know?
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Old 05-03-2007, 06:19 AM   #10
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1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
I had about 2 1/2 lbs of boneless skinless chicken thighs so I made a triple batch of this sauce and vacuum sealed it and the chicken and let it marinate in the fridge overnight.

This morning I emptied the chicken and marinade into a glass baking dish covered with foil and bake it in a 350 degree oven for 1 hr turning the chicken half way through.

Then under a high broil I cooked the chicken an additional 20 minutes basting every 5 minutes with the excess marinade.

Barbecue Chinese Hoisin Chicken





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Old 05-03-2007, 10:02 PM   #11
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What brand of peanut butter do you use and where do you get it? And... thanks for all your great recipes!
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Old 05-03-2007, 10:54 PM   #12
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Being the hoarder that I am, I still have about a case of carb option peanut butter that will expire at the end of this year. Shortly after they discontinued carb option skippy came out with Skippy Natural which is only 1 carb more. That is most likely what I will use when mine runs out.
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Old 05-04-2007, 06:53 AM   #13
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Kevin, I made your original recipe, but IMHO the 2nd looks more appetising. . .at least the way mine turned out. . .mine in the crock didn't absorb much liquid. . .I also took the liquid to a sauce pan and tried to boil it down to thicken. . .

Anyway, I am looking forward to trying method 2!

Ya know, the fault might be in the "chef" at my house! It happens, sometimes!

Again, THANKS for your experiments, which do help so many of us!
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Old 05-04-2007, 06:32 PM   #14
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Yum Kevin - that second recipe looks wonderful.. Think I'll try it with boneless skinless breasts. I don't think the breasts should need to cook as long as the thighs though - maybe 30 mins.? then the broiler to crisp up, or since the baking dish is covered, do you think they'd still need an hour? TIA
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Old 05-04-2007, 06:59 PM   #15
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Yum Kevin - that second recipe looks wonderful.. Think I'll try it with boneless skinless breasts. I don't think the breasts should need to cook as long as the thighs though - maybe 30 mins.? then the broiler to crisp up, or since the baking dish is covered, do you think they'd still need an hour? TIA
Breasts tend to dry out faster but what I would do is at 30 mins when I would be flipping the thighs I would make a judgement call based on the appearance of the breasts.
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Old 05-04-2007, 08:59 PM   #16
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I'm planning on still turning them - after 15 mins., then cook another 15 covered and then under the broiler - basting and to darken up. When I look at the picture I can almost taste that sauce! Can't wait to try it.
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Old 10-21-2007, 07:27 PM   #17
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Hoisin Sauce

Kevin,

Thanks for thinking up a good Hoisin sauce. It looks great and I'm
going to make a large batch and keep it in the fridge.

I am so thrilled that you will share all your wonderful food and ideas
with us all. It make low carbing one of the most exciting aspects of
my weight loss and feeling so healthy now.
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Old 10-22-2007, 11:17 AM   #18
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[COLOR=Red]I'm not very Chinese food "literate". I've never known what Hoisin sauce was. Still don't.

Can someone tell me what type of sauce they have on the Sesame chicken?
[/COLOR]
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Old 10-22-2007, 11:33 AM   #19
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[COLOR=Red]I'm not very Chinese food "literate". I've never known what Hoisin sauce was. Still don't.

Can someone tell me what type of sauce they have on the Sesame chicken?
[/COLOR]
From Wikipedia, the free encyclopedia

Hoisin sauce, or Haixian Sauce, also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce. The word Hoisin is a romanization of a Chinese word. Despite the literal meaning of "seafood," Hoisin sauce does not actually contain fish

For a number of Chinese cuisine dishes, it is used for Peking duck, spring rolls, mu shu pork, and barbecued pork.
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Old 10-22-2007, 02:17 PM   #20
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Quote:
Originally Posted by Kevinpa View Post
I had about 2 1/2 lbs of boneless skinless chicken thighs so I made a triple batch of this sauce and vacuum sealed it and the chicken and let it marinate in the fridge overnight.

This morning I emptied the chicken and marinade into a glass baking dish covered with foil and bake it in a 350 degree oven for 1 hr turning the chicken half way through.

Then under a high broil I cooked the chicken an additional 20 minutes basting every 5 minutes with the excess marinade.

Barbecue Chinese Hoisin Chicken






this looks awesome - can I get 1 order to take out, please?
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Old 10-24-2007, 04:58 AM   #21
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Quote:
Originally Posted by Kevinpa View Post
1 T. sf peanut butter
2 T. soy sauce
1 t. DiabetiSweet brown
1 t. balsamic vinegar
1 t. sesame oil
10 drops franks red hot
pinch garlic powder
pinch black pepper

Combine all ingredients in a jar and shake until completely incorporated.
Tonight I am going to try this with organic PB, Splenda brown sugar, and Tobasco .....
(because I don't want to go shopping )
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Old 10-24-2007, 05:00 PM   #22
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[COLOR=Red]You DO know that the Splenda Brown Sugar is half sugar don't you?!

I realize that you might, but I also know that some still don't realize this.
[/COLOR]
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Old 10-24-2007, 07:11 PM   #23
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That looks great but DS 6yr is very allergic to peanut butter, I am sure there is nothing to sub for PB it is so smooth and creamy and delicous.
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Old 10-25-2007, 02:48 AM   #24
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[COLOR=Red]You DO know that the Splenda Brown Sugar is half sugar don't you?!

I realize that you might, but I also know that some still don't realize this.
[/COLOR]
Yep, occasional real sugar is OK with me. Excessive amounts would not be.
You are right to point it out ..... because the name could be misleading.
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Old 10-25-2007, 09:03 AM   #25
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Maris, is DS allergic to all nuts? You could substitute another nut butter. Also, the original hoisin sauce is made with beans. You could puree black soy beans for the peanut butter part of the recipe.
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Old 10-25-2007, 09:25 AM   #26
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That looks great but DS 6yr is very allergic to peanut butter, I am sure there is nothing to sub for PB it is so smooth and creamy and delicous.

You could use Carb NOT! Beanit Butter also.
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Old 10-25-2007, 03:47 PM   #27
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It was delicious. Thanks for adding to my chicken repertoire.
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Old 10-25-2007, 06:20 PM   #28
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Beer braised Asian Style Short Ribs

I love to make beer braised asian style short ribs... it's a recipe I got off of Dave Lieberman's cooking show on the food network. I'm gonna try it with this recipe! Looks yummy!
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Old 10-26-2007, 01:40 PM   #29
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Thanks for the great substitute ideas! It is only peanuts.
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Old 01-12-2009, 09:02 PM   #30
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Bumping..want to try this sometime in the next week with Chicken Thighs..

HUGS!
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