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.
PEKING CHICKEN - DEEP-FRIED CHICKEN LEGS
A recipe I have used many times, one of Madame Wong's best. Much easier than it appears to be. Prep time includes marinating.
Provided by Miss. McGillicudy
Categories Whole Chicken
Time 4h25m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Remove the skin from the chicken.
- Cut the chicken into 8 equal pieces.
- Rub the salt and white pepper over the chicken pieces.
- In a small bowl, combine the soy sauce, Chinese rice wine or sherry, 2 of the chopped green onions, minced ginger and sugar.
- Set aside half of the marinade to use later.
- Place the chicken pieces in a large resealable bag.
- Pour in the unreserved marinade.
- Seal and place in the refrigerator. Marinate for 4 to 6 hours, turning occasionally to make sure all of the chicken is covered.
- Heat oil for deep-frying to between 360-375°F.
- While the oil is heating, drain the chicken pieces and discard the marinade used to marinate the chicken.
- Make sure the chicken pieces are quite dry.
- Dredge each of the chicken pieces in the flour.
- Deep-fry the chicken, a few pieces at a time, in the hot oil until they are golden brown and crispy.
- Remove from the wok with a slotted spoon. Drain on paper towels.
- Remove all but 2 tablespoons oil from the wok.
- Add the minced garlic and the reserved green onion and stir-fry until aromatic (about 30 seconds).
- Add the reserved marinade.
- Bring to a boil.
- Add the deep-fried chicken.
- Reduce the heat and simmer, covered, for about 5 minutes, or until the chicken is cooked through.
- Serve immediately.
Nutrition Facts : Calories 2006.4, Fat 194.9, SaturatedFat 30.1, Cholesterol 155.2, Sodium 1801.3, Carbohydrate 17.9, Fiber 1, Sugar 2.9, Protein 43.3
ROASTED PEKING CHICKEN
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 4
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
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
PEKING CHICKEN WITH MANDARIN PANCAKE
This is one of my absolute favorite collected recipes in the world. It has always been a great crowd pleaser whenever I have served it. The chicken is simply astounding! It is the only time I eat chicken skin - the crispy crunch with all the seasonings just cannot be duplicated. However, you can certainly remove the skin, marinade and skip the pan frying. Just place directly into the oven. I usually serve this dish with Chinese or Japanese vegetable fried rice.
Provided by Brandess
Categories Chicken Breast
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- CHICKEN: Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
- Slice the cucumber into very thin julienne strips. Slice the green onion stalks into very thin julienne strips. Soak both the cucumber and the onions in 1 cup of ice cold water. Drain very well before serving.
- Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. If you don't have an oven proof fry pan, just transfer the chicken to a roasting pan or baking sheet. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3-5 minutes. (tip: don't move the chicken when you are frying it. just leave it alone and let it fry to crisp up).
- Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until the chicken is cooked through. Timing really depends on how thick your chicken breasts are. I always use a quick read thermometer to check the internal temperature of the chicken breast- it should be 160 degrees. Move on to the making the pancakes in step 5, while the chicken is in the oven.
- PANCAKE: Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 3 minutes).
- Shape the dough into a 1 1/2-inch-thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6-inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
- Heat a medium nonstick skillet over medium-high heat. Place 1 pancake stack in pan, and cook 1 minute on each side or until slightly puffed. Remove from pan, and cool. Peel pancakes apart to make 2 pancakes.
- TO SERVE: Remove chicken breast from the pan and let rest on cutting board for 10 minutes. After the 10 minutes have passed, carefully cut the chicken breast with the sharpest knife you own, into thin 1/2" thick slices, keeping the skin intact.
- TO EAT: I typically serve this family style at the table and let everyone make their own. Place 1 pancake in the palm of your hand or on a plate; slather on Hoisin sauce, add 3 slices of chicken, a few cucumber strips and some green onion shavings. Roll the pancake up and chow down!
Nutrition Facts : Calories 435.9, Fat 14.3, SaturatedFat 3.4, Cholesterol 62.5, Sodium 1500.5, Carbohydrate 48.9, Fiber 2.3, Sugar 11.6, Protein 26.6
PEKING CHICKEN RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 9
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.
PEKING CHICKEN HOTDISH
Easy Chinese hotdish to take with you anywhere!
Provided by Kel Kel
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 49.1 g, Cholesterol 44.3 mg, Fat 10.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 2.3 g, Sodium 962.5 mg, Sugar 4.1 g
CHICKEN PEKING
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams
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