DEEP-FRIED PEKING CHICKEN
Number Of Ingredients 10
Steps:
- 1. Wipe chicken with a damp cloth. With a cleaver, chop bird, bones and all, in 8 pieces, each approximately the same size. Place in a deep bowl. Sprinkle with salt, sugar and pepper. 2. Cut scallion stalk in 1-inch sections mince ginger root. Add to bowl along with soy sauce and sherry. Let chicken stand 2 to 3 hours in mixture, turning occasionally. 3. Drain chicken well, discarding marinade then dredge lightly with cornstarch. Meanwhile heat oil. 4. Add chicken a few pieces at a time and deep-fry until light golden (about 5 minutes). Lift out with a strainer or tongs and let cool slightly while reheating oil. 5. Return chicken to oil. Refry until crisp and golden (3 to 5 minutes more). 6. Drain on paper toweling. Serve plain or with any sauce for deep-fried Peking Chicken (search for "Category: Deep-Fried Peking Chicken Sauces"). NOTE: This chicken may also be chopped, bones and all, in 2-inch sections either before or after deep-frying. VARIATIONS: * For the marinade seasonings in steps 1 and 2, substitute any of the following mixtures and rub over chicken: 2 tablespoons soy sauce, 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper. 2 tablespoons soy sauce and 2 tablespoons sherry. 2 tablespoons cognac, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1 garlic clove, minced. 4 tablespoons soy sauce, 2 tablespoons chicken fat. * In step 3, dip chicken first in egg white, then dredge in cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SOY SAUCE CHICKEN
This recipe is from WOK WITH YAN (Chef Stephen Yan). His Television Shows were watched by many throughout Canada and the United States. As one person from Burlington VT, stated: "I watch your show so often that I am becoming a wok-a-holic."
Provided by William Uncle Bill
Categories Sauces
Time 42m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into pieces and place in a mixing bowl.
- In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
- Pour mixture over chicken, and mix to coat well.
- Let marinate for 1 hour.
- Heat WOK to medium-high, add peanut oil.
- Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
- Remove chicken from Wok and set aside.
- Remove peanut oil from Wok into a container and reserve.
- Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
- Add green onions, garlic and ginger and brown, stirring continuously.
- Return chicken to Wok and stir well with mixture.
- Add drained mushrooms and prepared sauce (see SAUCE below).
- Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
- Remove chicken from Wok and cut into smaller chunks if desired.
- Display chicken on a platter.
- Pour sauce over chicken.
- Serve with cooked rice.
- SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
- Use as noted above.
Nutrition Facts : Calories 387.4, Fat 33.3, SaturatedFat 6.3, Cholesterol 26.7, Sodium 2059.9, Carbohydrate 13.2, Fiber 1.1, Sugar 7.2, Protein 10.8
CHICKEN WITH VINEGAR AND SOY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
- Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
- Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
- Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 8 grams, Sodium 662 milligrams, Sugar 5 grams, TransFat 0 grams
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 SAUCE
Number Of Ingredients 5
Steps:
- Combine all ingredients. Use as a dip.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED PEKING CHICKEN: SOY-VINEGAR SAUCE
Number Of Ingredients 7
Steps:
- 1. Mince leek, ginger root and garlic. Then combine in a saucepan with remaining ingredients. 2. Cook 2 minutes over low heat, stirring constantly. Then pour over chicken and serve.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
EASY ASIAN DIPPING SAUCE
This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.
Provided by gregoryz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g
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