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Peking Chicken (Cheaper version of Peaking duck)

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Picture of Peking Chicken (Cheaper version of Peaking duck)


To be honest one of my favorite parts of a Chinese takeaway is getting the peaking duck and being left to my own devices turning it into delicious  little wraps with julienned cucumber and spring onions, topped of course with that sickely sweet sauce, which you know is terrible for you and has nothing really to do with Chinese cuisine, Meh it does matter it tastes soo good! So naturally it occurred to me that i should remake it by my self with similar ingredients but for meh fractions of the price, it turned out perfectly.  

Fair warning now this is not a quick process and will take up a significant part of the day
 
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Step 1: Preparing the Duck (Chicken in this case)

Picture of preparing the Duck (Chicken in this case)
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I would suggest that you start with this as it is going to take a significant proportion of your time to finish and yet longer still once you have managed to get in to the oven. 

Ingredients: 
1 whole Chicken
2 litres boiling water
5 tbsp clear honey
2 tbsp dark soy sauce
4 tbsp chinese five spice
2 tbsp brown sugar
1 1/2 tbsp sesame seed oil
1 tbsp sesame seeds

Step 2: Preparing the Glaze

Picture 1. add honey to a large mixing bowl

Picture 2. Add so sauce to the glaze

Picture 3. Add sesame seed oil 

Picture 4. Now add the Chinese 5 spice to the glaze

Picture 5. Put the brown sugar in the mixture

Picture 6. Finally add the sesame seeds

Picture 7 thoroughly stir though 

Step 3: Glazing the Chicken

Picture of Glazing the Chicken
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To Glaze the Chicken i found that the best way to do it was to glaze the chicken a small amount put it in the oven for around 15 minutes so that the glaze has started to dry on then repeat until it has all dried on top of the skin. I also found that adding a small amount of flour greatly helped as well. 

Cooking times will vary so remember to always check by i used :
200°C 400°F Gas Mark 6
For 1 hour 15 minutes Checking every 15 to re-glaze

Alternatively for a slow cook and a more crispy taste use temperature:

170°C 325ºF Gas Mark 3
For 5 hours 30 minutes

Picture 1. Uncooked before first layer of glaze

Picture 2. First layer of glaze uncooked

Picture 3. The first lay has started to dry on now, repeat until you have used it all 

Step 4: Pancake ingredients

Picture of Pancake ingredients


Ingredients:
450g flour
315 ml boiling water
1Tbsp sesame seed oil

Step 5: Forming a Dough

Picture of Forming a Dough
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Picture 1. Mix boiling water with flour

Picture 2. Mix in sesame seed oil

Picture 3. in the bowl combine them until they are just coming together

Picture 4. kneed on the table 

Picture 5 once your dough is soft to touch your done. 

Step 6: Making the pancakes

Picture of making the pancakes
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Pictures 1-6. Turn the dough in to 24 identical balls of dough.

Step 7: Cooking the pancakes

Picture of Cooking the pancakes
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Picture 1. Flatten the balls of dough as much as possible

Picture 2. Flattened dough

Picture 3. Once rolled out you need to coat one side with sesame seed oil

Picture 4. cook in an un-oiled pan until cooked

Step 8: Preparing the Peking sauce

Picture of Preparing the Peking sauce


Ingredients:
2 tbsp sesame oil
4 tbsp hoi sin sauce/ or Black bean
4 tbsp caster sugar
6 tbsp water
1 tbsp dark soy sauce
1 tbsp cornflour

Step 9: Cooking the Peking sauce

Picture 1. Add sesame seed oil

Picture 2. Add hoisin sauce (or Black bean sauce)

Picture 3. Add sugar

Picture 4. Add water

Picture 5 Add dark soy sauce 

Picture 6 Add cornflour

picture 7. This is what the sauce should look like it will start off being a much lighter shade of brown but when the sauce gets to this colour it means that it is done.

Step 10:

Picture of
To serve finely slice cucumber and spring onions.
dmott11 year ago

can you use this same recipe but with duck instead?

nic nak1 year ago
Looks delicious. I made Chinese pancakes for the first time last week. I made them the same way, rolled them as thin as I could, then cooked them in a dry pan without oil for a few seconds each side, and without colour. Once I'd made the full stack, I then steamed them a few at a time until they were warm and soft. Makes for a more authentic finish to the pancake.
FJYE (author)  nic nak1 year ago

that is actually perfect i'm annoyed at my self that i didn't do it when i made these -_-

it looks quietly delicious!!!