I used to frequent a Vietnamese place that had really good Hoisin. It was on the sweeter side and not too salty. I have tried several jarred varieties and still can't find one similar. What brand are you guys using?
I currntly have Lee Kum Kee.
My favorite hoisin is Koon Chun. Look for the blue and yellow can. For some reason the sauce in the 5# can tastes better to me than the sauce in the jar.
I like making a sauce for pork using pureed peaches cooked with a little hoisin sauce and sriracha, and spiced with ginger, corriander, mace, tumeric, black pepper, and allspice. I cut the pork into thicker cubes so the sauce doesn't overwhelm it and serve it over brown rice. I usually searve a really simple vegetable stirfry with water chestnuts, snap peas, bean sprouts and sometimes carrots seasoned with a little garlic, ginger and a tiny bit of soy sauce along side the pork. I don't have an exact recipe, it's something I just kind of throw together.
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I used to frequent a Vietnamese place that had really good Hoisin. It was on the sweeter side and not too salty. I have tried several jarred varieties and still can't find one similar. What brand are you guys using? I currntly have Lee Kum Kee.
I always buy Koon Chun Sauce Factory brand, in a nice retro-looking yellow and violet label.
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Okay, I'll join in the bump of this old thread...
Isn't Hoisin basically a Chinese BBQ sauce?
I buy Lee Kum Kee brand and simply
brush it on grilled chicken, as I would with any
other bottled BBQ sauce... served with
some pickled veggies (namasu)
and steamed white rice,
what folks `round here call sticky rice
(now I'm hungry )
ISO - Recipe Using HoisinRocklobsterLooking for some inspiration today. I want to do a Chinese entree using Hoisin sauce. I have chicken, beef, pork or fish in the freezer. Some baby bock choy. Oodles of other veggies. Speaking of oodles, I have noodles. Not sure. I may do up some char siu dumplings as another.........3 stars