what is coating on chicken in swweet&sour hongkong style(no batter it's like jelly coating)?

Answer 1

Sweet and Sour Chicken
2-4 boneless skinless chicken breasts
1 (8 ounce) jar Russian salad dressing
1 (8 ounce) jar apricot preserves
1 envelope onion soup mix
1/4 cup water (pour in dressing jar and shake) (optional)
green peppers (for garnish)
pineapples (for garnish)

Place chicken in glass baking dish 9x13.
In bowl, stir together dressing perserves soup mix and water.
Pour mixture on top of chicken, spread evenly.
Cover with foil and bake at 350 for 1 hour.
Uncover and bake 30 more miniutes.




Hong Kong Chicken Wings
1 cup light soy sauce
1 cup rice wine
1 cup water
10 green onions, trimmed and sliced into 2 inch pieces and then smashed lightly
10 cloves garlic, peeled and smashed lightly
2-3 inches ginger, peeled,cut into chunks and smashed a bit
3 lbs chicken wings, rinsed and drained
Combine all ingredients, except chicken wings, together in a saucepan and heat to boiling; reduce heat to low and simmer for 10 minutes, then let cool slightly.
Cut the wings by slicing the drumettes from the rest of the wing (I leave the tip on, some people like those) and place the pieces in a bowl and pour the warm marinade over them; marinate for several hours or, preferably, overnight, in the fridge.
Preheat your oven to 500°; line a jelly-roll pan (cookie sheet with sides) with foil (I use that new, nonstick foil, it's great), spray with non-stick spray, and arrange the wings in a single layer, use an extra sheet if necessary.
Brush wings liberally with marinade then roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges.
You can serve these hot, cold or room temperature and they're delicious, or serve as part of a main meal with rice and a vegetable


Hong Kong BBQ Sauce
1 cup chili sauce
1/2 cup hoisin sauce
1/3 cup brown sugar
1/2 teaspoon fresh ginger, grated
1 large garlic, minced
In a medium saucepan, combine all ingedients.
Bring to a simmer and cook, stirring until brown sugar dissolves and sauce is warmed through, about 10 minutes.
This enough marinade for 2 meals.

Answer 2

It is call glace.

It comes from cocking the chicken certain way. It is a kind of sauce, they just spoon it up on the chicken before serving or displaying, ask the cook he may give you info on how to make it.

It is a gelatin that is formed while cocking.

Answer 3

there are a bunch of different methods to make it, but a product named Ahh Soo is awesome. i cook alot and like to make my own things, but you can't go wrong with this.