By Request

By Catherine Kekoa Enomoto

Wednesday, January 8, 1997

The Honolulu Country Club's chef Norman Asao shares his recipe for a "very moist and extremely delicious" Broiled Hoisin Chicken.
Photo by Ken Sakamoto, Star-Bulletin

Hoisin fits in with bingo or bowl plans

JUST in time for Super Bowl pupu parties Jan. 26, Honolulu Country Club executive chef Norman Asao shares his recipes for grilled hoisin chicken and for barbecue baby back pork ribs.

Susan Perreira of Kaneohe wrote, "Is it possible to obtain the recipe for broiled hoisin chicken from the Honolulu Country Club? Served on Bingo Night, this (dish) was very moist and extremely delicious."

Hoisin sauce is a sweet and spicy mixture of soybeans, garlic, chile peppers and spices. Find it in Asian markets and the Asian section of supermarkets. Use hoisin as a table condiment or flavoring agent for meats, poultry and shellfish. Store an opened bottle of hoisin in the refrigerator indefinitely.

Chef Asao, whose family operated the former Swan Bakery & Coffee Shops in Kalihi, has served at HCC for 20 years. His specialties at the Salt Lake facility include crispy spicy chicken, teriyaki duck salad and brownie mac pie - a brownie-crusted, meringue-topped tart filled with chocolate and vanilla ice creams.

The club, which features an 18-hole golf course, is open to members and guests.

Honolulu Country Club Hoisin Chicken

(By Norman Asao, executive chef of Honolulu Country Club)

3 pounds boneless chicken thighs

Marinade:

1-1/2 ounces fermented black beans (about 4 tablespoons)

1 cup Bar-B-Que Sauce (see recipe below)

7 ounces honey (1/2 cup plus 4 teaspoons)

4 ounces hoisin sauce (1/3 cup plus 1 tablespoon)

4 tablespoons soy sauce

2 tablespoons sesame oil

2 teaspoons minced garlic

1 teaspoon Asian chile paste

Mash black beans with Bar-B-Que Sauce. Add remaining marinade ingredients, then blend slightly in food processor. Makes about 1-3/4 cups sauce. Marinate chicken in mixture overnight, then broil chicken over charcoal. Makes 16 servings.

Approximate nutritional analysis per 4-ounce uncooked serving, using skinless thighs: 180 calories, 6 grams total fat, 1 gram saturated fat, 70 milligrams cholesterol, 540 milligrams sodium. Per serving, with skin: 260 calories, 15 grams total fat, 4 grams saturated fat, 75 milligrams cholesterol, 530 milligrams sodium.*

Bar-B-Q Sauce

(By Norman Asao)

2 pounds baby back pork ribs

Bar-B-Que Sauce:

1/2 cup brown sugar

1/4 round onion, minced

1 clove garlic, minced

20 ounces ketchup (2-1/3 cups)

1-1/2 cups water

1/4 cup vinegar

Juice of 1/2 lemon (1-1/2 tablespoons)

1 tablespoon oil

2 teaspoons Lea & Perrins sauce

1 teaspoon Tabasco

1 teaspoon liquid smoke

1/8 teaspoon chili powder

Salt and pepper to taste

Saute onion and garlic in oil. Add remaining ingredients and simmer 20 minutes or until reduced by half. Makes about 3 cups sauce.

Marinate ribs overnight; then charcoal or oven broil, basting occasionally. Makes 4 servings. Also, use Bar-B-Que Sauce to marinate beef ribs or chicken.

Approximate nutritional analysis per serving ribs, with no added salt: 770 calories, 36 grams total fat, 11 grams saturated fat, 135 milligrams cholesterol, 1,820 milligrams sodium. *

Approximate nutritional analysis per 2-tablespoon serving of sauce, with no added salt: 45 calories, 0.5 gram total fat, no saturated fat, no cholesterol, 280 milligrams sodium.*

By Request by Catherine Kekoa Enomoto is a regular feature of the
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