Hoisin Sauce

Kevinpa · 04-23-2007, 03:42 AM

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.

tyler43836 · 04-23-2007, 04:02 AM

mmmmm....sounds good Kevin! Might give this a try tonight.

tyler43836 · 04-23-2007, 05:01 PM

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!

Tweaker Geek · 04-23-2007, 05:44 PM

Any Chinese dishes you care to share Kevin? The Hoisin Sauce sounds great!

parrotchic · 04-23-2007, 06:38 PM

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

Kevinpa · 04-23-2007, 07:08 PM

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.

Kevinpa · 04-23-2007, 07:14 PM

Quote:

Originally Posted by parrotchic

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.

tyler43836 · 04-24-2007, 02:51 AM

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.

magnamater · 04-24-2007, 04:48 AM

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?

Kevinpa · 05-03-2007, 05:19 AM

Quote:

Originally Posted by Kevinpa

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

ohr · 05-03-2007, 09:02 PM

What brand of peanut butter do you use and where do you get it? And... thanks for all your great recipes!

Kevinpa · 05-03-2007, 09:54 PM

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.

magnamater · 05-04-2007, 05:53 AM

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!

Tweaker Geek · 05-04-2007, 05:32 PM

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

Kevinpa · 05-04-2007, 05:59 PM

Quote:

Originally Posted by Tweaker Geek

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.

Tweaker Geek · 05-04-2007, 07:59 PM

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.

Barbo · 10-21-2007, 06:27 PM

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.

crazywoman-n-wy · 10-22-2007, 10:17 AM

[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]

Kevinpa · 10-22-2007, 10:33 AM

Quote:

Originally Posted by crazywoman-n-wy

[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.

Sweeteater · 10-22-2007, 01:17 PM

Quote:

Originally Posted by Kevinpa

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?

jezzie · 10-24-2007, 03:58 AM

Quote:

Originally Posted by Kevinpa

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

)

crazywoman-n-wy · 10-24-2007, 04:00 PM

[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]

mom2twoboys · 10-24-2007, 06:11 PM

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.

jezzie · 10-25-2007, 01:48 AM

Quote:

Originally Posted by crazywoman-n-wy

[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.

Soobee · 10-25-2007, 08:03 AM

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.

Kevinpa · 10-25-2007, 08:25 AM

Quote:

Originally Posted by mom2twoboys

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.

jezzie · 10-25-2007, 02:47 PM

It was delicious. Thanks for adding to my chicken repertoire.

swinglow · 10-25-2007, 05:20 PM

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!

mom2twoboys · 10-26-2007, 12:40 PM

Thanks for the great substitute ideas! It is only peanuts.

mac24312 · 01-12-2009, 08:02 PM

Bumping..want to try this sometime in the next week with Chicken Thighs..

HUGS!

04-23-2007, 03:42 AM	#1
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

10-21-2007, 06:27 PM	#17
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,271 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	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.

10-25-2007, 05:20 PM	#28
swinglow Senior LCF Member Join Date: Sep 2007 Location: Goldsboro, NC Posts: 574 Gallery: swinglow Stats: 247.6/236.6/195 WOE: Simeon's R1P2 til May 15, 2010 Start Date: March 28, 2010	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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04-23-2007, 04:02 AM	#2
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	mmmmm....sounds good Kevin! Might give this a try tonight.

04-23-2007, 05:01 PM	#3
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	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!

04-23-2007, 05:44 PM	#4
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	Any Chinese dishes you care to share Kevin? The Hoisin Sauce sounds great!

04-23-2007, 06:38 PM	#5
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 626 Gallery: parrotchic	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

04-23-2007, 07:08 PM	#6
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

04-24-2007, 02:51 AM	#8
tyler43836 Way too much time on my hands! Join Date: Jul 2004 Location: Jalisco, MX (formerly NY,NY) Posts: 14,574 Gallery: tyler43836 Stats: ugh WOE: Atkins Start Date: Restart 3/31/08	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.

04-24-2007, 04:48 AM	#9
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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?

05-03-2007, 09:02 PM	#11
ohr Senior LCF Member Join Date: Jun 2006 Posts: 110 Gallery: ohr	What brand of peanut butter do you use and where do you get it? And... thanks for all your great recipes!

05-03-2007, 09:54 PM	#12
Kevinpa Guest Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 5,575 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	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.

05-04-2007, 05:53 AM	#13
magnamater Very Gabby LCF Member!!! Join Date: Nov 2002 Location: Texas Posts: 3,063 Gallery: magnamater	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!

05-04-2007, 05:32 PM	#14
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	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

05-04-2007, 07:59 PM	#16
Tweaker Geek Major LCF Poster! Join Date: Jun 2002 Location: USA Posts: 2,702 Gallery: Tweaker Geek	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.

10-22-2007, 10:17 AM	#18
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,451 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[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]

10-24-2007, 04:00 PM	#22
crazywoman-n-wy Major LCF Poster! Join Date: Aug 2004 Location: WY Posts: 2,451 Gallery: crazywoman-n-wy Stats: 132/116/100 WOE: My way - low carb Start Date: Aug 2003	[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]

10-24-2007, 06:11 PM	#23
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	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.

10-25-2007, 08:03 AM	#25
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,889 Gallery: Soobee WOE: Atkins Start Date: September 2000	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.

10-25-2007, 02:47 PM	#27
jezzie Old Wise One Join Date: Oct 2000 Location: Hudson River Valley Posts: 45,377 Gallery: jezzie Stats: choosing to be scale-free; WOE: (48% C; 33% Fat; 19% P; ) Start Date: 11/22/11 - MediterrAsian, Flexitarian, Oz-ish	It was delicious. Thanks for adding to my chicken repertoire.

10-26-2007, 12:40 PM	#29
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,124 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Thanks for the great substitute ideas! It is only peanuts.

01-12-2009, 08:02 PM	#30
mac24312 Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Far SW Virginia Posts: 3,564 Gallery: mac24312 Stats: 250/130/140 WOE: Stella Style/My OWN LC WOL ;]/Maintenance Start Date: October 07 2006 Over 6 years on Atkins ;]	Bumping..want to try this sometime in the next week with Chicken Thighs.. HUGS!