It's All About to Happen: Hoisin Simmered Strips

The original version of this dish uses a whole 5-6 pound stewing hen and a proportionally longer cooking time. Here, I simplify this using leaner tender cuts and cooking them quickly though the steps are the same. It's not as rich or intense, but makes for a simpler quicker meal that is still quite good.

As written, this recipe uses a lot of meat. It's one of those dishes that you can make ahead of time and reuse in different ways. For a smaller version, you can reduce the amounts to 1/4 that listed. The ingredients will scale will at that ratio. I'll list those amounts in parentheses.

4-5 pounds lean tender chicken, or pork in strips. (1 pound) Chicken tenderloins work well and are already the right shape.
salt
rice wine

I'm using up a package of chicken tenderloins and pork sirloin tip roast. Trim off any sinews or unwanted fat. Chicken tenderloins often have some of the tendon still attached and its best to remove that. Season with salt and a few drops of rice wine on each side. Let sit for at least 15 minutes.

Sear off strips in a hot lightly oiled pan on high heat. You don't want to cook it through, just put color on the strips and develop some fond in the pan. The meat will stick at first, but release when it's been seared on the surface. Turn and cook on the other side. Don't stir fry or otherwise disturb the meat, you'll only have a sticking problem. Remove seared strips to a plate and repeat in batches as necessary.

My pan is heavily loaded, arguably overloaded. I'm cooking on induction on maximum wattage. And you'll see it colors and releases well without rendering out liquid or steaming the meat. Work within the limits of your stove and pan.

The brown bits left in the pan are the fond. Notice there aren't meat bits stuck all over the pan. The fond is the basis of many pan sauces in Continental cuisine and it will improve the sauce for this dish as well.

Remove pan from heat, and add the sauce ingredients.

4 large cloves garlic, minced (1 clove)
4 teaspoons minced ginger (1 teaspoon)
3/4 cup water (3 tablespoons)
3/4 cup hoisin sauce (3 tablespoons)
4 tablespoons mushroom dark soy (1 tablespoon)
4 tablespoons rice wine (1 tablespoon)
1 tablespoon sugar (1 teaspoon--this is technically more than 1/4 but it works)
1 teaspoon salt (1/4 teaspoon)

Bring to a boil over medium heat, scraping up your fond. Return the strips to the sauce and simmer gently until done, 15-20 minutes.

Remove the strips, slice them, brush with toasted sesame oil and drizzle with the cooking sauce to taste. Serve extra sauce at the table. Keeping the servings arranged as strips improves the presentation.