Beijing chicken breast recipe. Step-by-step recipe with photos. A funny dinner “based on”...

Peking duck, but... with Chiken

The Chinese, while incredibly innovative in their approach to cooking, are nevertheless extremely conservative when it comes to classic dishes. Try asking a Chinese gourmet to cook the same Peking duck in a different way. I think the scandal will be serious. Because Peking duck does not have the versions or deviations that supposedly Chinese restaurants sometimes resort to. A similar story is observed, by the way, among the Japanese. In particular, from land: a step to the left, a step to the right from centuries-old technology in this matter is also a scandal. It makes no difference whether you have a whim to order sushi at home or try it at the appropriate bar. And although God bless them, with Asian strictures, I will still give the most accurate technology for preparing the mentioned Peking duck. But - with one small exception: for the sake of my own curiosity, I will replace the duck with chicken.

So, in order to cook duck according to the canonical recipe... that is, Peking chicken, we will need:

Regular fresh (but not frozen) broiler chicken weighing about a kilo or more
Three tablespoons of honey
A third of a glass of water
Two tablespoons of sesame oil
Two tablespoons of granulated sugar
Seven tablespoons of soy sauce
Two cups of flour to make two dozen pancakes
Bunch of green onions
Two fresh cucumbers.

To begin with, we cut off a flap of skin from the chicken in the neck area and (ABSOLUTELY!) all the internal and external fat.
After this, lower the whole chicken into boiling water for a couple of minutes, which will close the pores on its skin.
Dry the carcass thoroughly with a napkin on all sides and prepare the coating. Mix three tablespoons of honey with a third glass of plain water and shake well.
Using a brush or cloth swab, coat the chicken on all sides several times.
Finally, we wrap the carcass in paper or a rag and hang it somewhere in a cool place for 6-7 hours, postponing the cooking process itself to the next day.
It is important to understand the following thing. In duck... in Peking chicken, the quality of crispiness is especially appreciated. That’s why the Chinese don’t salt it and keep it in the air before putting it in the oven. Therefore, you should be patient if you want to get the desired result.
So, without flavoring the saggy chicken with anything else, we place it on a completely dry baking sheet, breast side up, and slide it into an oven preheated to 200 degrees, trying to ensure that the heat equally affects the carcass both from below and from above. Do not water the carcass with anything or turn it over until it is completely cooked!
While the chicken is baking, quickly prepare the sauce. To do this, heat two tablespoons of sesame oil in a suitable container, add seven tablespoons of dark soy sauce and stir in two tablespoons of sugar. Let the mixture boil, and as a thickener add a teaspoon of flour, diluted to a liquid state with warm water. Stir, remove the sauce from the heat and set to cool.
After checking the condition of the chicken, which should dry completely in the oven, we begin making pancakes for the dish. Chinese pancakes do not require any special ingredients. Simply add two teaspoons of salt to the specified amount of flour and, stirring vigorously, pour in enough warm water so that the mixture takes on the consistency of milk.
The pan for pancakes must be absolutely flat, Teflon coated or cast iron. The fire should be set above moderate, but below maximum. There is no need to try to immediately pick the pancake off the pan - let the moisture evaporate, it will bake better and peel off on its own. After two or three baked pancakes, the pan must be greased again with vegetable oil.
After making the pancakes, cut the green onions into small pieces and cucumbers into thick strips.
After waiting until the chicken is covered with a very golden brown crust, take it out of the oven and first remove the skin, placing it in small serving pieces on a separate plate.
Cut the removed meat into the same small pieces. We serve everything prepared above (sauce, vegetables, meat, skin and pancakes) on separate plates.

Eating duck... Peking chicken follows this: put a little green onion on the pancake, a couple of slices of cucumber, a few pieces of baked skin and meat, a little sauce. The pancake, of course, folds or rolls.

Many readers have probably heard about a dish that has long been the face of Chinese cuisine - Peking duck. Of course, this dish is incredibly tasty, but it takes several long hours to prepare the duck. Another thing is the Peking chicken recipe. The chicken takes less than an hour to prepare and is a great quick recipe for a delicious dinner.

Peking chicken recipe in sweet and sour sauce

Just like duck, we suggest you cook delicious chicken with pineapples. They make the chicken sweet, juicy and soft. The full flavor of chicken is revealed with the most popular oriental sauce - soy, as well as with the simplest, but most aromatic spices.

To cook the chicken, you will also need a deep, heavy-bottomed frying pan. It's great if you have a wok. You can also use a cauldron to cook meat well.

Ingredients

To prepare dinner according to our Peking chicken recipe at home, you will need:

500 g chicken fillet;
2 bell peppers;
1 can of canned pineapple;
soy sauce;
frying oil;
2 tbsp. l. starch;
1 tbsp. l. flour;
2 tbsp. l ketchup;
1 tbsp. l. apple cider vinegar;
2 tbsp. l. honey;
30 g ginger root
a bunch of green onions.

Since soy sauce is salty, you won't need any salt. But you can add pepper to taste. You can replace canned pineapples with fresh ones. It’s worth mentioning separately about honey: it can be replaced with sugar or, if you use canned pineapples in the Peking chicken recipe, with their syrup.

Preparing and frying meat

Let's start cooking Peking chicken. The recipe is very simple, and even a person just starting to explore the world of cooking can probably handle it.

The preparation of the dish begins with chicken breast. Rinse it thoroughly and dry it on paper or kitchen towels. Remove film, fatty layers and, if any, bones. Cut the fillet into not too small pieces. Remember that chicken shrinks greatly during frying. Place the pieces in a deep glass or enamel bowl, pour soy sauce over it so that it barely covers the pieces, and leave in the refrigerator for an hour and a half. The soy sauce will soften and soak the pieces before frying.

After an hour and a half, add 1 tbsp to the bowl with the chicken. l. starch, 1 tbsp. l. flour and stir thoroughly. Mix well until all the pieces are coated with batter.

Heat oil in a frying pan. For frying, you can use both lean and vegetable. Most often, cooks mix vegetable and olive in a 1:1 ratio. You need a lot of frying oil so that it completely covers the fillet pieces. It is for this that it is better to use a wok or cauldron; a deep fryer is also suitable.

Place pieces of meat in small portions into hot oil, fry them, turning every 3-5 minutes, until fully cooked.

Place the finished fillet portions on a dry, clean plate and let the oil drain. You can place a few napkins or paper towels on the bottom of the plate.

Sweet and sour sauce

Peel and rinse bell peppers to remove any remaining seeds, remove the white membranes. Cut it into large squares, place it in a frying pan and fry, stirring constantly. 2-3 minutes is enough for him. The pepper should be juicy and crispy, not soft and soggy.

Peel the ginger root and grate it on a fine grater, place it in a frying pan. Send there also pieces of pineapple, cut into small squares. Add apple cider vinegar and half a glass of boiled water along with them. As we said, you can also use pineapple syrup instead of honey. If you do use water, then add 2 tbsp. l. sugar or honey. Mix everything thoroughly and simmer for 2-3 minutes. If desired, add a small finely chopped clove of garlic for a piquant aroma. It will have little effect on the taste, but will complement the appetizing aroma well.

Add a few spoons of ketchup or tomato paste to the sauce. Thicken the sauce with a tablespoon of starch. Mix the ingredients thoroughly. All that's left to complete the Peking chicken recipe is to add the pan-fried fillets.

Place the chicken in the sauce, carefully mix it with the contents of the pan so that the sauce completely saturates the fillet. Reduce heat, cover the dish with a lid and simmer for a few minutes.

Innings

That's all, Peking chicken is ready. All that remains is to decorate the portion beautifully and serve it to the table. Traditionally, white square plates are used to serve Chinese dishes. Place some side dish in the center (rice and vegetable salad are great) and delicious chicken. Sprinkle the dish with finely chopped green onions. The dish is convenient to eat with both a fork and chopsticks.

Here's a simple Peking chicken recipe. Cook and surprise your loved ones with delicious Chinese dishes. Enjoy your meal!

According to the classic recipe, you need to cook in a special vessel - a wok frying pan, but if you don’t have one, take a regular one, only deep and with thicker walls. The basis of the Chinese dish is chicken breast, which is fried in a special sauce made from several ingredients. Thanks to this, the meat becomes juicy, soaked in various excellent tastes and aromas.

Ingredients

Preparation

Having familiarized yourself with the ingredients, we begin to cook. Take one chicken egg, break it in a separate container, beat with a regular fork or blender until a mass of homogeneous consistency is formed. We supplement the resulting composition with two tablespoons of soy sauce, starch, flour and butter. Mix the total mass thoroughly. Take a chicken breast, rinse the meat thoroughly under running water, cut it into small pieces and mix with a mixture of eggs, butter, flour, starch and soy sauce. Mix all ingredients again.

Place a frying pan on the stove and turn the heat to high. When the pan is hot, fill it with olive oil. We don’t skimp on liquids so that the meat turns out not dry, but juicy and soaked. Place the chopped pieces of chicken breast into the frying pan and fry them until an appetizing golden brown crust appears on the meat.

When the meat product reaches a state of readiness, transfer it to another bowl and blot the fried pieces with paper towels. This will allow us to get rid of excess fat.

Take ginger root, peel it, rinse it and grate it on a fine grater.

Now let's start processing the oranges. Be sure to wash citrus fruits under running water. Next, carefully cut the peel off the oranges and grate the zest on a coarse grater. Using a juicer, we extract orange juice from the pulp.

After that we move on to the green onions. We also thoroughly wash the product and chop it not too finely, but not coarsely.

Now comes the turn of garlic. We take the vegetable, peel it, rinse it under running water and chop it finely. Mix chopped garlic with chopped onion, place in a frying pan and fry in a small amount of olive oil.

After this, all that remains is to prepare the necessary sauce. Dissolve the starch in the specified amount of water, mix with soy sauce, orange juice and grated zest, rice vinegar, brown sugar and grated ginger. Add the resulting mixture to the frying pan with the onions and garlic. Mix all ingredients thoroughly. Fry the mixture over moderate heat until the sauce reaches a thick consistency.

As soon as the sauce becomes as thick as it should be, return the chicken breast pieces to the pan. Mix the entire composition and the food can be considered completely ready.

We remove the meat from the stove, pour it into another bowl or place it on portioned plates for speedy serving. The best side dish for such a meat dish is boiled rice without additives. So, from personal experience, you were able to see that preparing Peking chicken at home is very simple. Of course, the step-by-step recipe with photos makes this culinary mission completely elementary. We wish you bon appetit!

A funny dinner “based on”...

This impromptu is not due to poverty (although why is she so ashamed?) - it is rather “and experience, the son of difficult mistakes...” (c) You know how it happens with children that they really want to see, “What will happen if you disassemble the machine?.. ” or “Where is the doll’s pussy?..” Again, everything is not expensive - and if something happens, it won’t be a shame to throw it away. Although you understand with a sixth sense that it should turn out okay?..

In general, the technology is for the most part reminiscent of preparing Peking Duck, with the only difference being that we will somewhat speed up and simplify the processes, especially marinating and thermal cooking. Because the size of the product will be incomparable. But we will still try (sometimes unnecessarily) to preserve all stages. To do this, let's take chicken legs with skin and scald them, dry them and pour them rice wine(sherry, simply fortified white wine, or even port!):

Add a little salt and put it in the refrigerator for 3-4 hours. Then coat evenly with slightly submerged honey:

And back into the refrigerator. At least another 4-5 hours. This makes it convenient to cook in the morning – you can safely fry it for dinner.
We prepare the main marinade, which will already participate directly in the frying process:
Ginger juice, sesame oil, cayenne pepper, dark soy sauce, A little orange juice:

Preheat the oven to 180-200*. Pour water into a baking tray and place a greased griddle on it. Using a brush, coat the chicken legs with marinade and distribute over the sieve. Let's go fry.
Every 8-10 minutes we lubricate the legs with marinade. Turning over sometimes. It should take you about 30-35 minutes to do everything (well, maybe 40 - if you apply it very artistically. Check the readiness of the chicken at the bone yourself).

Let's prepare other fillings for rice pancakes. Standard cucumbers and feathers green onions. If the skin of the cucumber is thick, it is better to cut it off.

And hoisin sauce, peanut sauce(sold everywhere) and I took some more spicy "Korean" carrots- for variety.
When the chicken has rested, remove it from the bone using a small knife and serve:

How to handle rice paper– read on the packaging. But only in warm water! The balance of the filling can also be verified experimentally. Are we for harmony? Be sure to coat the filling a little with hoisin:

Sometimes many housewives want to surprise their household by preparing an exotic dish from the simplest ingredients. An excellent option would be Peking chicken. A juicy delicacy with oriental spices can be easily prepared at home. The main thing is to follow the presented recipe step by step.

Benefits and harms

Chicken meat is rich in protein and is widely used in dietetics. It is introduced into children's diets, and is also very popular among athletes. Eating poultry meat has a beneficial effect on the nervous system and strengthens the immune system. Chicken broth has excellent healing properties. It contains vitamins A and B, which help restore vitality after a long illness.

Despite all the benefits, chicken meat can cause an allergic reaction. There is also a lot of fat contained in the skin of the carcass. Therefore, for people who adhere to proper nutrition, it is better to get rid of the skin and steam the meat. Fried and smoked chicken contains a lot of bad cholesterol. Its excessive consumption threatens the development of atherosclerosis.

Peking chicken contains no more than 140 kcal per 100 grams of product. The juicy dish is rich in vital microelements and vitamins (C, PP). All household members can eat it, including small children (from three years old).

Right choice

To prepare this oriental dish, you will need a whole chicken or its individual parts. In order for the dish to turn out incredibly juicy and tender, take the choice of carcass very seriously. So, pay attention to the following nuances:

make a choice in favor of fresh, chilled meat; it is not recommended to buy frozen products;
refer to the date of manufacture and expiration date;
the packaging must be completely sealed, without damage;
there is no unpleasant odor coming from the carcass;
a healthy bird has pale pink meat, a white fat layer and a round breast shape.

Store the refrigerated product for no more than 7 days. If you purchased frozen chicken, then do not resort to the “services” of a microwave oven. The product should thaw at room temperature. Thus, leave the carcass on the kitchen counter for 2-3 hours, and then thoroughly rinse off any remaining ice with water.

History of the dish

Peking duck or chicken is a traditional Chinese dish, and many tourists begin their acquaintance with exotic cuisine with it. Birds are baked suspended over an open fire. However, modern chefs prefer to cook Peking chicken in a closed oven. Thus, the bird turns out juicy on the inside, and covered on the outside with an incredibly tasty crispy crust. You don’t have to go to China to try an oriental delicacy. You can cook the most delicious chicken yourself. A broiler chicken weighing up to 1.5 kg is best suited for these purposes.

Recipes

To prepare Peking chicken at home you will need the following ingredients:

young chicken (1 kg);
liquid honey (2-3 tablespoons);
granulated sugar (2 tablespoons);
soy sauce;
sesame oil;
greenery;
glass of water.

We take the carcass, rinse it thoroughly, and remove any remaining moisture with a paper towel. Rub it with salt and black pepper. Next, mix butter, soy sauce, honey and sugar. Using a brush, apply the marinade to the carcass, sprinkle with spices and leave for 1-2 hours in a cool place. We take out the chicken and place it on a baking sheet, pour a little water and soy sauce on the bottom. Place in the oven for an hour and a half. Sprinkle the finished dish with herbs and serve hot to the table.

The carcass can also be hung with small hooks on a wire rack located in the oven and fried over medium heat. This way, Peking chicken will be as close as possible to the traditional cooking recipe.

Another version of the oriental dish involves using only individual parts of the chicken. So, let's take:

fillet (600-800 grams);
one egg;
starch and flour (3-4 tablespoons);
garlic (3-4 cloves);
green onions;
one orange;
soy sauce;
ginger;
Brown sugar;
vegetable oil (1 tablespoon);
water (1 glass).

Wash the meat thoroughly and cut into small pieces.

In a separate container, mix flour, starch, butter and soy sauce (3 tablespoons). Add meat to the mixture and stir. Next, place the marinated fillet in a frying pan with olive oil and fry until golden brown. Place the finished pieces of meat without gravy on a separate plate. In another frying pan, fry chopped green onions and garlic. Add starch dissolved in water, soy sauce and brown sugar to them. Grate the ginger and orange zest, which we also pour into the frying pan. Mix the mixture thoroughly and simmer over low heat until it thickens. Place chicken pieces into the resulting sauce and mix again. Serve hot. Boiled rice or mashed potatoes are perfect as a side dish.

To learn how to cook juicy sweet and sour chicken in the oven, watch the following video.