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The following isn't exactly a recipe.
I'd come up with the idea of using hoisin sauce as a glaze on chicken. If "come up with" isn't too strong: it was pretty obvious.
I also had a nice big piece of ginger, so I grated some of that (note to self--get a proper ginger grater, the cheese grater produces something closer to ginger mush) into a bowl, and mixed it with hoisin. Too thick. Okay, cut a lemon in half, and mix in a little lemon juice.
Bake at a randomly selected temperature until done. (Really--one cookbook said 325, the other 375, and that doesn't account for the vagaries of specific ovens.)
The basic idea worked, but the ginger was a waste of effort: the hoisin overwhelmed it. The lemon would have been, if I'd added it for flavor. It was in the generic cooking liquid category, not "I want lemon on this chicken."
Next time, skin the chicken first, and maybe use less hoisin. But there will be a next time.
With sweet potato, ideally, instead of rye Melba toast.
(I don't know what brand of hoisin this is--just something I picked up on Mott Street. The random temperature was probably around 350 F, and cooking time was around 40 minutes.)
I'd come up with the idea of using hoisin sauce as a glaze on chicken. If "come up with" isn't too strong: it was pretty obvious.
I also had a nice big piece of ginger, so I grated some of that (note to self--get a proper ginger grater, the cheese grater produces something closer to ginger mush) into a bowl, and mixed it with hoisin. Too thick. Okay, cut a lemon in half, and mix in a little lemon juice.
Bake at a randomly selected temperature until done. (Really--one cookbook said 325, the other 375, and that doesn't account for the vagaries of specific ovens.)
The basic idea worked, but the ginger was a waste of effort: the hoisin overwhelmed it. The lemon would have been, if I'd added it for flavor. It was in the generic cooking liquid category, not "I want lemon on this chicken."
Next time, skin the chicken first, and maybe use less hoisin. But there will be a next time.
With sweet potato, ideally, instead of rye Melba toast.
(I don't know what brand of hoisin this is--just something I picked up on Mott Street. The random temperature was probably around 350 F, and cooking time was around 40 minutes.)