member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Peking Chicken


    Source of Recipe


    Internet

    List of 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 across the grain
    12 scallions
    1 tbsp sesame oil
    12 flour tortillas


    Recipe



    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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |