Pekingchicken Recipes

PEKING STYLE CHICKEN

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 CHICKEN

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.

PEKING CHICKEN PIZZA

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 CHICKEN HOTDISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.
• Bake in the preheated oven for 25 minutes.
• Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.
• Continue baking, uncovered, until heated through, about 20 minutes more.

PEKING-STYLE CHICKEN

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.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

ROASTED PEKING CHICKEN

Steps:

• Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
• Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
• At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
• Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
• Let the chicken stand at room temperature for 10 minutes before carving and serving

CHICKEN PEKING

Steps:

• Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
• Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
• Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
• Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
• Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
• Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
• Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
• Repeat Steps 5 and 6 for remaining two tortillas.

PEKING CHICKEN RECIPE - (4.1/5)

Steps:

• In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.

TEA-SMOKED PEKING CHICKEN

Steps:

• Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely., Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight., In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid., Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up., Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown., Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.

PEKING-STYLE CHICKEN WRAPS

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.