Chicken Asado with Hoisin Sauce

Chicken Asado with Hoisin Sauce
Chicken Asado with Hoisin Sauce. I used Hoisin Sauce for this version of chicken asado which make it similar to the Chinese asado. I have an old Chicken Asado recipe in the archive, that version was based on Capampangan cooking method of Chicken Asado which used tomato sauce, kalamansi juice and some potatoes. There are countless version of asado similar to the kaldereta and other Pinoy dish.

Asadong Manok with Hoisin Sauce

Each asado version is normally defendant on available ingredients and cooking method. Should you like to check out our other asado recipes just click the lish below.

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Asadong Manok

Now here is the recipe of my version of Chicken Asado with Hoisin Sauce, enjoy.


1/2 kilo skinless chicken thigh, cut into serving pieces with the bones intact
2 tbsp. Hoisin sauce
2 tbsp. oyster sauce
2 tbsp. sugar
1/4 cup soy sauce
1/4 cup cornstarch
2 medium size onion, peeled, chopped
3-4 cloves garlic, peeled, crushed
3 pc. bay leaf
salt and pepper
cooking oil

Cooking Procedure:

In a frying pan sear the chicken in batches on all sides, keep aside. In a medium size sauce pan sauté the garlic and onion until fragrant. Add in the chicken and continue to stir cook for about 2 to 3 minutes, then add in 1 to 1 1/2 cup of water, the hoisin sauce, the oyster sauce, the soy sauce, bay leaf, sugar, some salt and pepper. Bring to a boil and simmer for 15 to 20 minutes or until the liquid is reduced to about half. Correct saltiness and sweetness if required. Thicken sauce with the cornstarch diluted in about 1/4 cup of water. Continue to cook for 1bou 1 minute or until the sauce has thicken. Serve hot with a lot of rice.


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