Hoisin Sauce from the bottle is a thick soy bean paste. When using it as an accompanying sauce, you will have to liquefy it to the viscosity you desire.
My favorite brand is featured here but there are many different labels. For more on Hoisin Sauce, click on this.
All it takes to make Hoisin Sauce a condiment or dipping sauce is to blend it with hot water. My proportions are just the level of viscosity I like but you can adjust it to suit your taste.
You could blend it with a little Sriracha Sauce too to make it spicy.
I use it in my recipe for Chicken in Lettuce Wrap, and also to put over fried noodles and with one of my favorite Cantonese breakfast food, Chee Cheong Fun, which is a made of rice flour.
Hoisin Sweet Sauce As Condiment
4 tablespoons Hoisin Sauce
4 tablespoons warm water
1 tablespoon sesame oil
In a small bowl, blend Hoisin Sauce with warm water, adding a little water at a time to liquefy until it reaches the consistency you like. When well blended, add sesame oil and stir quickly to mix. Keep at room temperature.
