Beijing Chicken Recipes

Steps:

• Rinse chicken pieces and pat dry with paper towels. Place in large, plastic bag.
• Combine teriyaki sauce, sherry, ginger, fennel, orange peel and honey; pour over chicken. Press air out of bag. Tie or seal top securely.
• Refrigerate 8 hours or overnight, turning bag occasionally.
• Reserving marinade, remove chicken and place on rack of broiler pan.
• Heat reserved marinade to boiling, let boil 5 minutes so it will be safe for basting.
• Broil 5 to 7 inches from heat source, about 40 minutes or until chicken is tender, turning pieces over and basting occasionally with reserved marinade.

Steps:

• Stir together 1/4 cup soy, 1 tbsp peanut oil, half the Sichuan peppercorns, black pepper, honey, toasted sesame oil, 2/3 of the minced garlic, scallions, ginger, and pinch of salt in a bowl.
• Add chicken wings and toss to coat. Cover and refrigerate at least 4 hours or up to overnight.
• Heat a charcoal grill or set a gas grill to high. When hot, bank coals or turn off burner on one side.
• While grill is heating up, remove chicken from marinade and working in batches, thread 2 wings lengthwise onto a skewer and set aside.
• Strain marinade into a 1 qt saucepan, discarding solids, Bring to a boil and remove from heat. Brush chicken with remaining peanut oil, and season with salt and pepper.
• Grill wings on hottest part of grill, brushing often with marinade and turning as needed, until charred in spots and cooked through (12-15 minutes). If outside starts to burn before wings are cooked, move to cooler section of grill until done.
• Whisk remaining soy, peppercorns, and garlic, plus vinegar and hot sesame chile oil in a bowl and drizzle over wings on serving platter.

Steps:

• In a large soup pot, combine all ingredients in "add first" category.
• Add enough water to cover chicken and heat on high burner setting until boiling; reduce heat, cover and simmer for one hour (leaving it on longer, up to an additional hour, is fine.).
• Remove chicken pieces from pot and strain broth to remove fat.
• Strip chicken off the bones; discard skin and bones and return chicken meat to soup pot along with "add last" ingredients.
• Cook uncovered over medium heat 5-7 minutes (or until pot stickers are cooked) and serve hot.

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.

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.