Peking Chicken Recipe
- 5 cloves garlic, minced (5 teaspoons)
- 2 tablespoons minced fresh ginger
- 1 cup hoisin sauce
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- ¼ cup honey
- 2 pounds skinless, boneless chicken breasts, thinly sliced across the grain
- 12 scallions
- 1 tablespoon sesame oil
- 12 flour tortillas
- 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 1 to 2 hours, stirring several times.
- Meanwhile, make the scallion brushes. Cut the roots and greens off the scallions. (Reserve the latter for another recipe in this book.) There should be 3-inch pieces of scallion white remaining. Make a series of 1-inch 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.
- Just before serving, heat the oil in a large nonstick frying pan. Cook the chicken over medium heat for 2 minutes, or until done. Set aside and keep warm. Lightly brush each tortilla with water and toast in a nonstick frying pan over high heat (or warm in a steamer). Divide the reserved marinade among 6 small ramekins or dishes.
- Mound 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.
