Thursday, February 18, 2010

Hoisin-Marinated Chicken, Reinvented

We have left overs every night since I started cooking daily. Instead of eating the same dish the day after, I try to reinvent them. One night, I made Ming Tsai's delicious Hoisin-Marinated Chicken with rice and pea shoots. The next day, I shredded up the chicken and added a fresh crunchy cabbage slaw to make a wrap for lunch.

On a related note, when I cooked the chicken, I made a small substitute in the chicken marinade. The recipe called for red wine. I had none, so I substituted with white wine. The result was a less intense flavor. Although it was unnoticeable to my husband, I will stick to the recipe and use red wine next time.

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