Peking Chicken Food

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PEKING CHICKEN PIZZA



Peking Chicken Pizza image

Note: put a pot of water on to boil for pasta, then prepare recipes in order listed below.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 pound thin cut (cutlets) boneless, skinless chicken breast
Extra-virgin olive oil, for drizzling
Grill seasoning blend (recommended: Montreal Seasoning by McCormick) or salt and pepper
2 tablespoons cornmeal or all-purpose flour
1 package store bought pizza dough (you are making 1 12-inch pie)
2 to 3 tablespoons sesame seeds
3 tablespoons plum sauce or Peking Duck Sauce
3 tablespoons barbecue sauce, any variety or brand
2 cups shredded Monterey Jack, available on dairy aisle
2 scallions, chopped in 1-inch pieces on an angle
1/4 red bell pepper, chopped

Steps:

  • Preheat oven to 450 degrees F.
  • Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
  • Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices.

PEKING STYLE CHICKEN



Peking Style Chicken image

This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.

Provided by Diana 2

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon dry mustard
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vinegar
1 teaspoon dried chili pepper flakes (optional)
2 boneless chicken breasts, thinly sliced
1/4 cup cornstarch
3 egg whites, beaten
1/2 cup vegetable oil

Steps:

  • In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
  • Coat chicken pieces in cornstarch. Dip into beaten egg whites.
  • Saute the chicken in hot oil until crispy and brown.
  • Drain oil from the pan and add sauce.
  • Cook for 5 minutes over low heat.

PEKING-STYLE CHICKEN



Peking-style chicken image

Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 1h30m

Number Of Ingredients 8

1 orange
5 tbsp soy sauce
3 tbsp dry sherry
1 tsp Chinese five-spice powder
4 garlic cloves
thumb-sized piece fresh root ginger
1 ½kg whole chicken
2 tbsp honey

Steps:

  • Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
  • Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
  • Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.

Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium

PEKING CHICKEN



Peking Chicken image

Make and share this Peking Chicken recipe from Food.com.

Provided by Ashley U

Categories     Chicken

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup hoisin sauce
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1/4 cup honey
1 tablespoon grated peeled gingerroot
4 garlic cloves, minced
2 lbs boneless skinless chicken breast halves
1 tablespoon dark sesame oil, divided
8 (8 inch) flour tortillas
1 cup sliced green onion

Steps:

  • Combine first 6 ingredients in a medium bowl; stir well.
  • Reserve 1 cup hoisin sauce mixture; set aside.
  • Cut chicken diagonally across the grain into thin slices.
  • Add chicken to the remaining sauce mixture in bowl and stir well.
  • Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
  • Remove chicken from bowl; discard marinade.
  • Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
  • Add half of chicken; cook 5 minutes or until done.
  • Remove chicken and set aside.
  • Repeat procedure with remaining oil and chicken.
  • Warm tortillas.
  • Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
  • Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.

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