Chicken with Hoisin Sauce

Jiangbao Jiding

Appears in

Mrs. Chiang’s Szechwan Cookbook

By Ellen Schrecker

Published 1976

  • About

Flavor: Reddish-Brown: Hoisin

This simple and delicious chicken dish belongs to an important Szechwanese family of dishes called jiangbao — literally, “explosively fried with sauce” -all of whose members contain hoisin sauce as their main seasoning. Though definitely of Szechwanese origin, jiangbao dishes are not hot; they have a surprisingly rich, sweet taste. Jiangbao is a particularly felicitous way to cook chicken; the rich, dark sauce goes beautifully with