Peking Chicken

Course : Chinese
Serves: 4
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Ingredients:

4 tablespoons honey
2 1/2 tablespoons soy sauce
2 teaspoons lemon juice
2 slices fresh ginger -- pared and minced
2 large garlic cloves -- finely minced
1/4 teaspoon paprika
1 tablespoon sesame seeds
4 medium skinless -- boneless chicken
2 tortillas flour tortillas 6 inch packa
2 bunches scallions -- quartered and cut into -- 2-inch slivers
1 cup hoisin sauce or Chinese -- plum sauce
4 teaspoons minced cilantro or parsley
7 sheets bounty select-a-size -- white paper towel
 

Preparation / Directions:

Well, it had to come to this. Taking recipes from paper towel ads. Sigh... See what new toys will do to you? And frankly, if you overlook the fact that this "Peking" chicken recipe completely ignores the spirit of Peking Duck which is cooked primarily for the SKIN, it doesn't sound half bad. For speed as well as convenience, there's nothing like a microwave oven. And, remember that any paper product can burn if used improperly in a microwave or conventional oven. In case of fire, turn microwave off and leave door closed. 1. In 12-inch round or oval microwave-safe baking dish combine honey, soy sauce, lemon juice, ginger, garlic, paprika and sesame seeds. Stir well. 2. Coat chicken breasts with marinade, reserving extra sauce; arrange chicken in ring fashion, with ends touching. Cover and refrigerate for 1 to 2 hours. 3. Cover with 4 sections of paper towel, tucking ends underneath dish. 4. Cook on HIGH for 6 to 7 minutes, just until chicken loses its pinkness in the thickest part. 5. To heat tortillas, use 3 sections of paper towels. Place tortillas in center and fold over sides. Heat one stack on HIGH for 1 to 2 minutes, just until warm to the touch. Heat remaining stack as needed. 6. To serve, slice chicken and arrange on a platter. Pass small dishes of sliced scallions, hoisin sauce, cilantro and warm tortillas. 7. To eat, spread sauce on tortilla; place chicken, scallions and cilantro inside. Roll up and eat with your fingers. From a Bounty Paper Towel ad, Readers Digest, 10/9


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