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 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 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
More about "peking style sauce recipes"
SWEET AND SOUR PORK CHOPS, PEKING STYLE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (15)Total Time 1 hr 35 minsCategory PorkCalories 232 per serving
- Marinate the pork chops in a mixture of shaoxing wine, soy sauce, and five spice powder (if using). Set aside for at least an hour or overnight. Make the sauce by combining ketchup, Worcestershire sauce, vinegar, hoisin, maple syrup, sesame oil, and 1/2 cup water. Set aside.
- When you're ready to cook, fill a medium deep pot about halfway with oil. Heat the oil to 375 degrees. In a separate bowl, combine 3 tablespoons ice water, 2 tablespoons flour, 1/2 teaspoon baking soda, and 1 tablespoon cornstarch. Pour over the marinated pork chops and mix until coated.
- Carefully drop a few pork chops at a time into the heated oil and fry in batches for about 3 minutes each batch. Drain on paper towels. Refry the pork chops again for another 1 to 2 minutes just before making the sauce if you like your pork chops crispy. Double frying keeps the pork chops crispy longer after adding them to the sauce.
- Add a tablespoon of oil to your wok (you can take some from the frying oil), placed over medium heat. Swirl the oil around so it coats the wok. Pour in your sauce mixture and bring it to a simmer.
PEKING-STYLE CHICKEN RECIPE | EPICURIOUS
From epicurious.com
5/5 (2)Total Time 1 hr 45 minsServings 2-4
10 BEST PEKING SAUCE RECIPES | YUMMLY
From yummly.com
PEKING SAUCE (DUCK SAUCE) - CHINA SICHUAN FOOD
From chinasichuanfood.com
PEKING RIBS (京都排骨) - THE WOKS OF LIFE
From thewoksoflife.com
SIMPLE CHINESE PORK WITH PEKING SAUCE RECIPE - THE …
From thespruceeats.com
3.5/5 (14)Total Time 30 minsCategory Lunch, Dinner, EntreeCalories 256 per serving
BEST PEKING STYLE CHICKEN RECIPE - HOW TO MAKE PEKING STYLE
From delish.com
PEKING RAVIOLI (PAN FRIED PEKING DUMPLINGS) - IZZYCOOKING
From izzycooking.com
PEKING DUCK WITH MANDARIN PANCAKES & PLUM SAUCE RECIPE
From seriouseats.com
PEKING PORK CHOPS (AUTHENTIC SWEET AND SOUR) - RASA MALAYSIA
From rasamalaysia.com
PEKING DUCK, AN EASY HOME VERSION (北京烤鸭) - RED HOUSE SPICE
From redhousespice.com
WHAT IS PEKING SAUCE? ⋆ AND WHAT DOES IT TASTE LIKE? ⋆
From wewantthesauce.com
PEKING SHREDDED BEEF | RECIPETIN EATS
From recipetineats.com
WHAT IS PEKING SAUCE? WHAT DOES PEKING SAUCE TASTE LIKE?
From sultanarecipe.com
10 BEST PEKING SAUCE RECIPES | YUMMLY
From yummly.com
CAPITAL SPARE RIBS RECIPE | HONEST FOOD TALKS
From honestfoodtalks.com
HOW TO INCORPORATE HOISIN SAUCE INTO RECIPES AS A BEGINNER
From tastingtable.com
PEKING SHREDDED PORK WITH SWEET BEAN SAUCE (京酱肉丝)
From redhousespice.com
THIS EASY PEKING STYLE TURKEY IS CLASSY AND A SHOWSTOPPER!
From ketchupwithlinda.com
LEEANN CHIN PEKING SAUCE RECIPE: DELICIOUS PEKING SAUCE
From foodskitchen.com
You'll also love