Peking Chicken..🐓

In honor of the famous Peking Duck that I had the pleasure to taste in a quaint Chinese neighbourhood in Yokohama.

I tried to replicate it in a simpler and less onerous way with a chicken, but I was pleasantly satisfied with the result, so here is my recipe.

See Also: Coffé Short Crust

See Also: Soft Focaccia Barese

Ingredients for 2 persons:

• Whole chicken 1
• Soy sauce 50cl
• Malt or honey 30gr 
• Sesame oil 15gr
• Ginger a piece 25gr
• Spring onions 2
• Rice wine 100cl (normal wine)
• Salt and pepper to taste

Procedure:

We start by preparing the sauce that we will use to glaze our chicken in a saucepan we bring to a boil, rice wine, soy sauce malt or honey sesame oil, a spring onion and ginger, once boiled we put aside for later.

With needle and thread we should sew the back of the chicken, this is to keep the steam inside and not to dry out the meat. (optional surgical operation)😂

Now we have to make the "bath" to our chicken, so we bring to boil a pot of water and with a ladle we wash the chicken externally for about 7/8 minutes, we can hold the chicken with a skewer or put it on a colander, this will open the pores of the skin and let the marinade penetrate better.

Once it's done let it rest and dry, once it's dry we'll brush our marinade/sauce all over the outside four times letting it dry each time between one and the other maybe hanging from the neck with a skewer.

Cooking:

At this point we bake the chicken in a static oven at 200 degrees for 40 minutes, basting it with the sauce 2/3 times during cooking.

I accompany the chicken with vegetables (garlic, ginger, carrots, spring onion, courgette and peppers) stir-fried in a wok with soy sauce.

Well if you got a good result you can try with a duck, so you can recreate the real recipe of Peking duck 🦆.