PEKING DUCK
Provided by Food Network
Categories main-dish
Time 9h50m
Yield 4 servings (about 24 pancakes)
Number Of Ingredients 15
Steps:
- For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.
- In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.
- Preheat the oven to 350 degrees F. Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.
- For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool. Carve and slice some duck. Place a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, garnish with the scallions and cucumbers and serve immediately.
BAKED EGGS, PEKING STYLE
This is an easy baked egg dish that is great for a lunch or snack. From my beat-up copy of Madame Wong's Long-Life Chinese Cookbook.
Provided by Hey Jude
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Wash shrimp thoroughly. Drain. Dry them on a paper towel then chop fine.
- Beat eggs. Add stock, shrimp, salt, oil and sherry. Mix thoroughly.
- Pour mixture into a greased casserole dish.
- Bake in a 400° oven 15 minutes. Serve immediately before it falls.
Nutrition Facts : Calories 415.9, Fat 27.6, SaturatedFat 6.5, Cholesterol 616.7, Sodium 1509.3, Carbohydrate 4.6, Sugar 2.2, Protein 28.8
BAKED EGGS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
- Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
- Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
- Carefully remove the ramekins from the water bath. Let cool slightly before serving.
PEKING-STYLE FRIED BEAN CURD
From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it.
Provided by Recipe Junkie
Categories Soy/Tofu
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bean curd into 1/2 inch slices.
- Before frying, coat with flour then dip into the egg.
- Heat the wok then add 2 T oil.
- Arrange the slices of bean curd evenly on the bottom of the wok.
- Fry over medium heat for about 1 minute, or until golden brown.
- Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock.
- Pierce the bean curd with a fork to allow the liquid to seep through.
- Turn heat to low and cook until the liquid is absorbed by the bean curd.
- Shrimp's eggs may be added to this dish if desired.
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
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
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