Posted by Denise on July 24, 2001 at 02:49:11:
In Reply to: peking chicken posted by Darlene Hanson on July 20, 2001 at 09:35:27:
Old Peking General Tsao's Chicken
6 large chicken legs
3 eggs, lightly beaten
2 teaspoons salt
1/2 cup + 1 teaspoon soybean oil; divided
1 cup cornstarch
oil for deep frying
1 cup chicken broth
2 teaspoons Golden Label soy sauce
1 teaspoon Kikkoman soy sauce
2 teaspoons mushroom soy sauce
1 teaspoon Hoisin sauce
1 teaspoon Oyster sauce
1/4 teaspoon Sichuan Chili sauce
1/4 teaspoon white pepper
6 teaspoon sugar
2 teaspoons white vinegar
1 teaspoon sesame oil
1/2 teaspoon cornstarch mixed with
2 tablespoons water
1 bunch broccoli steamed until tender
Remove skin, fat and bones from chicken and cut each leg into 6 to 8 pieces. Combine eggs, salt, 1/2 cup soybean oil and cornstarch. Coat chicken with mixture and marinate 30 minutes.
Heat oil in a wok or deep skillet until very hot. Add chicken and fry 5 to 6 minutes. Remove and drain well. Drain all but 1/2 cup oil from wok.
Combine broth, soy, hoisin, oyster and chili sauces, pepper, sugar, vinegar, sesame oil, cornstarch/water mixture, and remaining tablespoon soybean oil. Heat oil remaining in wok and add broth mixture. Stir and add chicken. Stir fry 3 minutes.
Arrange broccoli on a serving dish and pour chicken over top. Serve immediately with steamed rice.
Deep-Fried Peking Chicken
1 chicken
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon white pepper
1 scallion stalk
2 slices fresh ginger root
3 tablespoons soy sauce
2 tablespoons sherry
cornstarch
oil for deep-frying
Wipe chicken with a damp cloth. With a clever, chop bird, bones, and all in 8 pieces, each approximately the same size. Place in a deep bowl. Sprinkle with salt, sugar and pepper.
Cut scallion stalk in 1" sections; mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken marinade for 2 to 3 hours, turning occasionally.
Drain chicken well, discarding marinade; then dredge lightly with cornstarch. Meanwhile heat oil.
Add chicken a few pieces at a time and deep-fry until golden ( about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil.
Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). Drain on paper towels. Serve plain or with sauce of your choice.
Peking Chicken in Tortillas
4 to 6 boneless, skinless chicken breast halves
(about 1 1/4 lbs. total)
8 flour tortillas (about 7" diameter)
Marinade:
3/4 cup (7 or 8 oz. jar) Chinese plum sauce
1/2 cup hoisin sauce
Condiments:
Sweet Pea Guacamole (recipe below)
8 to 10 green onions, sliced lengthwise into
halves or quarters
1 can (8 oz.) sliced water chestnuts, drained
and cut into strips
1 cup cilantro leaves, torn into springs
2 cups sliced radishes
reserved marinade sauce
To marinate:
Several hours or the day before serving, cut all fat from chicken breasts, rinse and pat dry. In a small bowl, stir together plum and hoisin sauces. Place chicken in a plastic zipper bag and pour half the marinade over. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning once to coat evenly. Refrigerate remaining marinade. Meanwhile make Sweet Pea Guacamole and prepare condiments.
To grill or broil:
Oil rack and place 3 to 4" from coals. Heat coals. When hot, remove chicken from marinade and grill for 3 to 4 minutes per side until cooked through, brushing with marinade once or twice. Or broil as close to heat source as possible. Remove to a cutting board and slice lengthwise into 1/4" strips.
To heat tortillas:
Divide tortillas in half and wrap in cloth napkin or towels to heat in microwave or foil for conventional oven. Microwave 1 package on high (100%) for 30 seconds or until warm. (For a larger party, 8 tortillas can be wrapped together and microwave on high for 1 to 2 minutes. Do NOT microwave more than 8 at a time or they will not heat evenly). Or, bake at 350 for 10 minutes or until heated through.
To serve:
Spread sauce on top of warm tortilla, top with chicken and assorted condiments, roll up and enjoy.
Sweet Pea Guacamole
1 1/2 cups frozen peas (preferably not the
petite variety)
2 medium cloves garlic, peeled
1 1/2 tablespoons sesame oil
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons soy sauce
several dashes hot chili oil or Tabasco sauce, to
taste
3 tablespoons chopped cilantro, opt.
3 tablespoons plain regular, low-fat or nonfat
yogurt or sour cream
Place peas in a medium microwave-safe bowl and microwave on high (100%) until hot, 2 to 4 minutes. In a food processor with the metal blade, mince garlic. Add peas, sesame oil, lime juice, soy sauce, chili oil, cilantro (if using) and yogurt or sour cream. Process until pureed, scraping sides, about 1 minute. Transfer to a bowl and refrigerate. (The guacamole may be refrigerated up to 2 days or frozen up to 1 month.) Bring to room temperature before serving.
Peking Chicken Wings
1/2 cup soy sauce
1/4 cup dry sherry
1/3 cup hoisin sauce
6 scallions, chopped fine
2 cloves garlic, minced
1/4 cup cider vinegar
1/2 cup honey
1/4 cup orange marmalade
1 teaspoon orange zest
1 teaspoon lemon zest
2 tablespoons minced green bell pepper
1/8 teaspoon Tabasco
4 lbs. chicken wings, separated at the joint
In a large bowl or shallow glass dish stir together all ingredients, except chicken.
Add chicken wings, stirring to coat them well with the marinade. Marinate covered, stirring occasionally for at least 4 hours or overnight.
Transfer chicken wings to the rack of a foil-lined broiler pan, reserving the marinade, bake them in the middle of a preheated 375 oven, turning every 20 minutes and basting them with the reserved marinade for, 1 hour.
Peking Chicken
1/2 head lettuce, thinly sliced
2 large onions, peeled and sliced, divided
2 lbs. chicken, diced
2 medium bay leaves
2 medium carrots, thinly sliced
2 medium zucchini, cubed
1 cup canned tomatoes
1 teaspoon ginger
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic
8 oz. noodles
Preheat oven to 350.
In a large baking dish, layer lettuce, half onions, chicken and seasonings.
Then layer the rest of the onions, carrots, zucchini and tomatoes.
Cover and bake for 45 minutes or until chicken and vegetables are tender.
Meanwhile cook noodles as directed. Drain.
Serve chicken and vegetables over noodles.
Peking Glazed Chicken Legs
2 lbs. chicken legs, with or without skin
Marinade:
1/4 cup vegetable oil
2 tablespoons rice wine vinegar
3 cloves garlic, crushed
1/2 teaspoon ground ginger
Basting Sauce:
1/2 cup firmly packed brown sugar
1/3 cup soy sauce
1/3 cup ketchup
1/3 cup hoisin sauce
Place chicken legs in a non-metallic dish or resealable plastic bag.
To make marinade, place marinade ingredients in a 2 cup measuring cup and stir until well combined. Pour marinade over chicken and cover or close bag. Marinate in refrigerator several hours or overnight.
To make basting sauce, place ingredients in a 2 cup measuring cup and stir until well combined. Set aside.
Preheat grill and lightly coat with oil or cooking spray. Drain chicken and discard marinade. Place chicken on prepared grill 4 to 6" from source of heat. Cook 25 to 30 minutes, turning occasionally. Brush chicken with basting sauce and continue to grill an additional 10 to 15 minutes, basting and turning frequently until chicken is no longer pink inside. Watch closely to prevent over browning.
Lemon Pineapple Chicken, Peking Style
2 - 8 oz. boned, skinless chicken breasts
2 tablespoons chicken bouillon
1 tablespoon soy sauce
1 clove garlic, crushed
3/4 teaspoon salt
2 teaspoons cornstarch
2 tablespoons lemon juice
1/4 cup + 1 tablespoon cider or rice vinegar
1 cup canned pineapple chunks, no sugar added
1/2 cup grated carrot
1 medium green pepper, cut into 1 1/2" squares
1 teaspoon grated lemon rind
1 cup shredded lettuce
Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken gets coated. Broil on rack 4 inches from heat, turning once until done on both sides. While chicken is broiling, prepare sauce: stir cornstarch into lemon juice; combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. When chicken in broiled, place on plates. Pour lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce.
Peking Drumsticks
1 1/2 lbs. chicken drumsticks
1/3 cup apricot preserves
2 tablespoons pineapple juice or water
2 tablespoons soy sauce
2 tablespoons chili sauce
1 teaspoon cornstarch
1 clove garlic, finely chopped
In medium saucepan, combine all ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered, stirring constantly until sauce thickens.
Heat oven to 350. Rinse chicken; pat dry. Spray 9x13 baking dish with cooking spray. Place chicken in pan; brush with apricot sauce. Bake about 35 minutes or until chicken is no longer pink when cut into, brushing occasionally with sauce.
Heat remaining sauce to boiling; reduce heat and heat through. Serve on the side with chicken.