This simple, versatile glaze has a surprising depth of flavor. The original recipe was terrific, but we don’t have time to marinate lamb chops for an hour every night. When we’re crunched for time, we slather the glaze over whatever we have a hankering for and toss it on the barbie or under the broiler. Our favorite is chicken, but lamb, pork and salmon work just as well.
Hoisin and five-spice glaze or anything
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 20 minutes
Yield: 4 servings
Adapted from “Bread Tomato Garlic: Quick Cooking with 3 Main Ingredients,” by Jill Dupleix.
3 tablespoons hoisin sauce
2 tablespoons each: soy sauce, sugar
1 tablespoon sake or dry sherry
1/2 teaspoon each: five-spice powder, salt
2 pounds bone-in, skin-on chicken pieces
1 teaspoon toasted sesame oil, optional
1. Heat the grill or broiler. If using a broiler, adjust the oven rack at least 6 inches from the source of heat. Combine the hoisin and soy sauces, sugar, sake, five-spice powder and salt in a large bowl. Add the chicken; rub the sauce under and over the skin. If possible, cover and refrigerate at least 30 minutes.
2. Transfer the chicken to the grill or broiler pan; cook 2-3 minutes. Turn; cook 3 minutes. If grilling, transfer the chicken to a cooler part of the grill. Grill or broil, turning the chicken as necessary so the sugars in the sauce only scorch slightly and do not burn, until the chicken is cooked through, about 15minutes. Brush lightly with the sesame oil. Serve warm.
Nutrition information per serving:
320 calories, 47% of calories from fat, 16 g fat, 4.5 g saturated fat, 90 mg cholesterol, 12 g carbohydrates, 30 g protein, 1,075 mg sodium, 0.4 g fiber
