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
This recipe is one of my only chicken recipes because we don't eat chicken. However I make this when we have bbq's for guests and it is consumed before you can blink. It is so easy to make as well, served in warmed tortilla bread.
Provided by Wendys Kitchen
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim chicken fillets of all fat and sinew.
- Place hoisin, soy, vinegar, garlic and ginger in large bowl and stir.
- Add chicken and marinate for 20 minutes.
- Remove chicken from marinade, reserving the marinade.
- Cook chicken on hot bbq or under a hot grill 4 minutes each side. Remove and stand 5 minutes.
- Cut tortillas in half, wrap in foil andwarm in the oven.
- Place remaining marinade in a small suacepan and heat until mixture boils. Pour the hot mixture into a serving bowl.
- Slice chicken into strips (I sometimes pre-slice my chicken and grill it that way to save this step - but cook the chicken for less time).
- Allow your guests to place chicken strips with shallots, cucumber and sauce in the warmed tortilla and enjoy!
Nutrition Facts : Calories 293.9, Fat 6.3, SaturatedFat 1.5, Cholesterol 0.6, Sodium 1463, Carbohydrate 51.1, Fiber 3.4, Sugar 9.1, Protein 8.7
PEKING CHICKEN
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
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.
LEMON PINEAPPLE CHICKEN PEKING STYLE
Make and share this Lemon Pineapple Chicken Peking Style recipe from Food.com.
Provided by Dienia B.
Categories Chinese
Time 30m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix soy sauce, bouillon, and garlic together.
- Smear onto chicken so all the chicken gets coated.
- Marinate for 15 minutes .
- Broil chicken, turning once, until done.
- SAUCE:.
- While chicken is broiling make the sauce.
- Stir cornstarch into lemon juice, water, and rice vinegar in a sauce pan.
- Add pineapple chunks, carrots, bell pepper, scallions, and lemon zest.
- Cook until sauce is thickened.
- When chicken is broiled, plate; pour sauce over chicken; border with lettuce.
Nutrition Facts : Calories 522, Fat 21.4, SaturatedFat 6.1, Cholesterol 145.2, Sodium 742.3, Carbohydrate 32.2, Fiber 4, Sugar 22.2, Protein 50.4
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.
BEIJING CHICKEN
Make and share this Beijing Chicken recipe from Food.com.
Provided by ElaineAnn
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
- Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Reserving marinade, remove chicken and place on rack of broiler pan.
- Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
- Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.
Nutrition Facts : Calories 391.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 127.7, Sodium 809.8, Carbohydrate 3.7, Fiber 0.1, Sugar 2.8, Protein 32.8
PEKING-STYLE NOODLES
Delectable Peking-style noodles
Provided by Ken Hom
Categories Lunch, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
- Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
- Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
- Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
- Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.
Nutrition Facts : Calories 435 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Protein 23 grams protein, Sodium 3.77 milligram of sodium
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
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