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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.