I absolutely love Peking Duck. It is not possible for me to pass a shop in China Town with crispy ducks hanging in the window without stopping in for this imperial Chinese classic. What is not to love: roasted duck with thin crispy skin, green onions, and hoisin sauce all rolled up in a thin Chinese pancake. Here is a quick simple recipe for that yummy hoisin sauce.
Hoisin sauce, also called suckling pig sauce, is a Chinese dipping sauce used for Peking duck, spring rolls, mu shu pork, popiah and barbecued pork.
Peking Roast Duck
Hoisin Sauce
8 ounces chicken broth
4 ounces soy sauce
4 ounces dry sherry
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons tomato paste
2 cloves garlic, finely minced
1/2 teaspoon ground ginger
1/8 teaspoon black pepperMix all ingredients well.
On medium heat bring to a boil while stirring.
Simmer for a few minutes to thicken.
June 17th, 2009 at 7:58 am
With all due respect, this recipe is a very western take on a Chinese condiment. There never, ever, any tomato in Hoi Sin Jeung – sacrilege!! The central ingredient is fermented red bean paste – similar to miso – and seasonings include cassia bark & star anise amongst others. The sweetness & texture comes from using maltose.