This is great with rice that has been cooked in part water and pineapple
juice. When cooked, add crushed pineapple and sliced scallions to hot rice.
If you like, add a tablespoon or two of soy sauce.
| 2/3 cup hoisin sauce ( A little on the spicy side. Taste and adjust amount used.) |
1 clove garlic, minced |
| 1/2 cup chicken broth | 1 tsp. ground coriander |
| 2 Tbs. maple syrup | 1/2 tsp. pepper flakes, opt. |
| 2 Tbs. honey | 1/4 tsp. dry mustard |
| 2 Tbs. soy sauce | 4 lbs. chicken, cut up or your favorite pieces |
| 1/2 - 3/4 tsp. Chinese five-spice powder |
In a freezer-style plastic bag combine everything except the chicken. Shake bag to mix well. Place in a bowl in case you have a leaky bag. Rinse chicken pieces and pat dry with paper toweling. Place in bag, moving chicken pieces about to coat with mixture. Refrigerate for 1 or 2 days, turning occasionally. Place chicken and marinade in a sprayed 13” x 9” baking dish. Bake at 350F for 1 1/2 hours, uncovered. When done skin will be well browned. Serves 4. Try this for an appetizer with chicken wings.