PEKING DUCK
A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course
Provided by Ken Hom
Categories Main course, Supper
Time 2h10m
Number Of Ingredients 8
Steps:
- Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
- Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
- Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
- Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
- Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.
Nutrition Facts : Calories 842 calories, Fat 70 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Protein 38 grams protein, Sodium 2.5 milligram of sodium
PEKING STYLE CHICKEN
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
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
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
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-STYLE CHICKEN WRAPS
Categories Poultry Tomato Broil Kid-Friendly Quick & Easy Lunch Summer Tortillas Gourmet Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat broiler and lightly oil rack of a broiler pan.
- Stack tortillas and wrap in foil. Stir together hoisin, soy, honey, ginger, vinegar, garlic, and cayenne in a 1- to 1 1/2-quart saucepan.
- Toss chicken with 3 tablespoons sauce in a large bowl to coat, then broil 2 to 3 inches from heat, without turning, rotating pan halfway through broiling, until cooked through and deep golden, about 10 minutes. Transfer to a cutting board and let stand, uncovered, 5 minutes.
- While chicken is broiling, put tortillas on bottom rack of oven to warm.
- Boil sauce until slightly thickened, about 2 minutes, then add plum and simmer, stirring, 2 minutes.
- Cut chicken crosswise into 1/4-inch-thick slices.
- To eat, wrap up chicken, plum sauce, and scallions in tortillas.
PEKING PORK WRAPS
This simple recipe for tacos with bold Asian flavors won't take much time, but it will taste fantastic.
Categories Wraps hoisin pork sandwich cucumber Tortilla Peking easy dinner pork simple
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Garnish: Toss cucumbers, sugar, and ¼ teaspoon salt in medium bowl; set aside.
- Heat grill or grill pan on medium-high.
- Rub pork loin chops with toasted sesame oil; sprinkle with ¼ teaspoon each salt and pepper. Grill pork 3 to 4 minutes each side or until cooked through (145 degrees F).
- Thinly slice green onions on an angle; set aside. Wrap tortillas in damp paper towels. Microwave on high 2 minutes or until warm and pliable.
- Drain cucumbers and thinly slice pork. Place pork in tortillas; top with cucumbers and green onions. Drizzle each with 1 teaspoon hoisin sauce; serve with additional sauce, if desired.
Nutrition Facts : Calories 520 calories
PEKING CHICKEN OR PORK WRAP
Big peking duck fan here - this peking chicken isn't quite the same but, nevertheless, makes a great sandwich and does satisfy the craving.
Provided by evelynathens
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix hoisin sauce, soy sauce, rice vinegar, honey, grated gingerroot, minced garlic and chili paste in a medium bowl.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken or pork into thin slices.
- Add chicken or pork to the remaining sauce mixture in bowl, and stir well.
- Cover and marinate in the refrigerator up to 8 hours and at least 2 hours, stirring occasionally.
- Remove chicken or pork from bowl; discard marinade.
- Coat a large nonstick skillet with some olive oil and place over medium heat until hot.
- Add half of the chicken or pork, being careful not to crowd pan so chicken or pork doesn't stew but actually sears and cook 5 minutes or until done.
- Remove chicken or pork from skillet, and set aside.
- Repeat with remaining chicken or pork (you may need to wash up your pan between searing).
- Warm tortillas according to package directions.
- Spread 2 tablespoons of reserved hoisin sauce mixture down the center of each tortilla.
- Arrange 1/8 of chicken or pork slices and 2 tablespoons green onion slices down the center of each tortilla.
- Roll up and enjoy!
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