Ingredients
5 cloves of garlic, minced
1 (about 5 teaspoons)
2 tbsp minced fresh giner
1 cup hoisin sauce
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup honey
2 lb skinless, boneless chicken
1 breasts, thinly sliced
1 across the grain
12 scallions
1 tbsp sesame oil
12 flour tortillas
Directions
1. Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and
honey in a small bowl. Whisk to mix. Set aside half of this
mixture
to use as a sauce. Marinate the chicken in the remaining mixture
for
one to two hours, stirring several times. 2. Meantime, make the
scallion brushes. Cut the roots and greens off
the scallions. There should be 3" pieces of scallion white
remaining.
Make a series of 1" lengthwise cuts in each end, gradually
rotating
the scallion, to form the individual "bristles" of the brush. Soak
the scallions in a bowl of ice water for a couple of hours to
swell
the ends of the brushes. 3. Just before serving, heat the oil in a
large non-stick frying pan.
Cook the chicken over medium heat for 2 minutes, or until well
done.
Set aside and keep warm. Lightly brush each tortilla with water
and
toast in a non-stick frying pan over high heat (or warm in a
steamer).
Divide the reserved marinade among 6 small ramekins or dishes. 4.
Mount the chicken in the center of a platter. Arrange the tortillas
(fold them in quarters or halves and scallion brushes around the
chicken. Invite guests to use a scallion to brush a tortilla with
hoisin sauce. Have them place a spoonful of chicken and the
scallion
brush in a tortilla and roll it into a cone. Nutritional
Information (per serving): Calories 436, protein 42gm,
fat 8gm, carbohydrate 47gm, sodium 1519mg, cholesterol 96mg ~--
Servings: 6 servings
Peking Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as an idea can be traced far back into ancient history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that is, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a collection of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is popular today, but instead descriptions of the types of food served to the rich and wealthy people of that period. Over the following few hundred years, the powerful families of the West competed with each other to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the nineteenth century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe books are in high demand, due to more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Peking Chicken recipe.
