Peking chicken. Recipe with photo, how to cook

Publication in the group: Asian cuisine

Peking chicken has been around as a culinary dish for over a thousand years. Modern recipes in Chinese restaurants are executed according to the principles of traditional methods, in which the process of baking the bird and presenting the dish turns into an original show - the carcass, soaked in a special marinade, is wrapped in a lotus leaf and baked coated with clay.

At the final stage, the hard shell is broken with three blows, symbolizing wealth, luck and earthly happiness.

Classic recipe

The ancient method of preparing poultry was characterized by heat treatment of the carcass suspended over an open fire. Modern Chinese chefs prefer closed ovens, in which the chicken meat is very juicy on the inside and has an unparalleled crispy crust on the outside.

Step-by-step preparation with photos will follow.

Composition of ingredients

The table shows the components required to prepare the treat:

Step-by-step cooking process

Sequence of stages of creating a dish:

1. Sear the chicken with a torch or hotplate fire to remove small hairs and feather residue. Washing poultry at home is not recommended, as this process can become a source of spread of different types of Campylobacter, causing food poisoning. That is why you should choose clean and pre-processed country poultry or products from trusted producers.
2. Remove the remains of the internal organs, cut off the coccygeal gland on the upper side of the tail.
3. Place the chicken in a saucepan, pour in 1 liter of filtered water with 40 g of table salt dissolved in the liquid. Place the product in the refrigerator for 15 hours.

4. Heat 4 liters of drinking water in a deep saucepan, add white granulated sugar and soy sauce, bring the mixture to a boil. The sweet ingredient in the recipe can be replaced with liquid honey, which will make chicken meat more healthy and tasty.
5. Remove the bird from the brine, pick it up by the shoulders with 2 small hooks, hang it over the container, pouring a ladle of boiling mixture over the carcass for 15–20 minutes.
6. After this, the chicken should be placed in brine and kept in the refrigerator for up to 15 hours.
7. This procedure must be repeated 3-4 times in the same sequence.
8. Dry the processed bird thoroughly with paper napkins, place on a wire rack, and place in the oven.
9. Place a baking tray to collect liquid and bake the chicken for 10–15 minutes. (maximum time depends on the size of the carcass) at a temperature of 130 ° C, turning on the convection mode.
10. At the final stage, you need to increase the heat in the oven to 180 °C and continue the process for another 15–20 minutes.

What can I add?

To enhance the taste and aroma, it is recommended to include your favorite spices and spices in the brine. So, chicken goes well with mint, oregano, thyme, basil, and sage. Any of these components or a mixture of them should be added in small quantities so as not to interrupt the taste of the main component of the treat.

How to serve a dish

Peking chicken (the recipe can be adjusted according to personal preferences) can be presented whole or sliced.

In the traditional version, the treat should be served on white square plates. Place a side dish in the center of the appetizing composition (vegetable salad or boiled rice are suitable for this purpose), place layers of meat around it, sprinkle the food with chopped green onions. Cutlery for eating can be wooden chopsticks or ordinary forks.

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.

In soy sauce

The presented composition in Chinese cuisine is used as the main component that accompanies the creation and consumption of various dishes.

Peking chicken recipe with soy sauce.

Preparation next.

Composition of ingredients

To prepare the food you will need:

• liquid honey - 30 g;
• chicken - carcass weighing 1.2–1.3 kg;
• sesame oil - 17 ml;
• 5 spice mixture (Wuxianman) - 1 tbsp. l.;
• soy sauce - 140 ml.

Step-by-step cooking process

Sequence of preparation steps:

1. Place the processed carcass in a container suitable for its size.
2. Combine liquid honey, a spicy Chinese mixture of 5 spices (this seasoning can be prepared at home), fresh sesame oil, and soy sauce in a bowl.
3. Mix the resulting mixture thoroughly, coat the chicken well with it outside and inside, and place the mixture in the refrigerator for a day. Every 4–5 hours, the carcass should be turned over so that marinating occurs as evenly as possible.
4. Take out the poultry, heat the product to room temperature, tuck the tips of the wings into the skin cut on the sides, which will prevent the chicken parts from burning.
5. Place the prepared carcass on a baking sheet, place the workpiece in an oven heated to 200 °C for 1 hour.
6. Divide the remaining soy sauce into 3 portions and baste the chicken three times while baking.

To determine the readiness of the meat, you need to pierce it with a wooden toothpick - the appearance of light juice indicates the need to complete the process.

How to serve a dish

Chinese baked chicken is equally good hot or cold. The carcass meat separated from the bones should be divided into layers and served with vegetables, rice, and various sauces.

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).

With oranges

The addition of citrus fruits helps create a special flavor range for the resulting dish.

Preparation next.

Composition of ingredients

To prepare the treat you will need:

• sunflower oil -60 g;
• chicken breast - 1 kg;
• oranges - 4 pcs.;
• soy sauce - 170 ml;
• eggs - 2 pcs.;
• brown sugar - 130 g;
• garlic cloves - 6 pcs.;
• starch - 10 tbsp. l.;
• premium flour - 240 g;
• drinking water - 200 ml;
• rice vinegar - 150 ml;
• grated ginger - 2 tsp;
• green onion - 2 bunches.

Step-by-step cooking process

Step-by-step creation of treats:

1. Beat the eggs into the bowl, shake them well, add 4 tbsp. l. fresh, odorless sunflower oil (can be replaced with an olive product), soy sauce, starch and sifted flour.
2. Mix the resulting mass thoroughly.
3. Heat the oil in a thick-bottomed frying pan (preferably using WOK), and quickly fry the fillet divided into small pieces, turning them over after they have formed a golden brown crust.
4. Place golden pieces on paper towels to remove excess fat.
5. Remove the peel from the garlic and finely chop the cloves.
6. Grate the peeled ginger root.

7. Finely chop the onion, leave some greens for garnishing the food.
8. Remove the zest from pre-washed and dried oranges.
9. Fry onions and garlic in a container emptied of meat with a minimum amount of oil.
10. Dissolve starch in drinking water, add freshly squeezed orange juice, rice vinegar, ginger, citrus zest, cane sugar, soy sauce to the mixture.
11. Pour the resulting mixture into a frying pan with a lightly fried onion-garlic mixture, heat it with constant stirring, waiting until the mass thickens.
12. Place the browned chicken pieces into the resulting orange sauce.

Mix the ingredients well, after 1–2 minutes. complete cooking.

How to serve a dish

Peking chicken (the recipe for the dish calls for colorful presentation) is especially good when served hot. The dish is served with a side dish of boiled rice, and chopped green onions are used as decoration.

Chinese spicy chicken

If you love oriental cuisine, then pay attention to this recipe. With its help, you can quickly prepare a Chinese-style dinner for family and guests.

• Fillet – 700 grams.
• One onion.
• One carrot.
• Hot chili pepper.
• Two cloves of garlic.
• Soy sauce - four tablespoons.
• Pineapple juice - one glass.
• Starch - a tablespoon.
• Tabasco – a couple of drops or to taste.
• Vegetable oil.
• Oregano, salt and ground black pepper.

We will prepare Chinese chicken fillet according to this recipe:

• Cut the fillet into cubes.
• Mix meat with chopped garlic and hot pepper.
• Cut the peeled carrots into cubes and the onion into half rings.
• Mix prepared vegetables with chicken, add soy sauce and Tabasco. Mix all the products again and put them in the refrigerator for a quarter of an hour.
• Preheat a frying pan and then fry the chicken in it for five to seven minutes.
• Pour pineapple juice, previously mixed with starch, into the fillet. Continue cooking the chicken for another ten minutes. Add oregano at the very end.

The finished dish is served hot. It goes well with boiled rice and stewed vegetables.

With vegetables

Fresh fruits occupy one of the leading positions in Chinese cuisine. To do this, they use a variety of fruits, ranging from exotic ones, rarely present on the Russian market, to vegetables that are quite accessible in home cooking.

Composition of ingredients

The table shows the components needed to create the dish:

Step-by-step cooking process

Cooking method:

1. Separate the skin from the chicken fillet and let the product sit for about 20 minutes. into the freezer, then cut the layers lengthwise into 3-4 slices, chop them crosswise into not very small strips.
2. Combine all the components of the marinade in a bowl, mix the mixture, place the poultry parts into it, completely immersing them in the resulting mass, and let sit for 30 minutes.
3. Heat oil in a deep frying pan and fry the marinated poultry pieces until golden brown, stirring constantly.
4. Peel the vegetables, arrange the radishes, peppers, carrots and onions in the same form as the meat.

5. Combine all the ingredients of the sauce in a saucepan, add diced ginger and garlic, pour the chopped vegetables into the meat and vegetable mixture.
6. Boil the mixture with constant stirring until the mixture thickens.
7. Add the prepared ingredients to the fried pieces of chicken fillet, distribute the vegetable slices over the browned meat, and heat the food for 2-3 minutes.

Before eating, the food should be left to stand for a short time, covered.

How to serve a dish

It is customary to present the treat in portion order. You can use noodles or boiled unleavened rice as a side dish.

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:

1. make a choice in favor of fresh, chilled meat; it is not recommended to buy frozen products;
2. refer to the date of manufacture and expiration date;
3. the packaging must be completely sealed, without damage;
4. there is no unpleasant odor coming from the carcass;
5. 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.

With pancakes

Chicken prepared in Beijing style according to the rules of this recipe is distinguished by its original design, very tasty, satisfying and nutritious properties.

Composition of ingredients

To create the dish you will need:

• sesame oil - 40 ml;
• fresh (not frozen) broiler chicken - 1 carcass;
• granulated sugar - 50 g;
• premium flour - 350–400 g;
• liquid honey - 60 g;
• drinking water - ½ tbsp.;
• fresh cucumbers - 4 pcs.;
• green onion - 2 bunches;
• soy sauce - 250 ml.

Step-by-step cooking process

The sequence of stages of food creation:

1. Cut off a “flap” of skin from the chicken near the neck, remove all external fat.
2. Boil drinking water in a deep saucepan, lower the processed carcass for 2 minutes. into the bubbling liquid, then remove the chicken and pat dry with paper towels.

3. Combine ½ tbsp in a large bowl. filtered water and liquid honey, mix the sweet mixture thoroughly, coat the chicken with it on all sides, wrap the carcass in a cotton napkin or baking paper (foil).
4. Keep the product in the refrigerator for 5–7 hours (leave overnight).
5. Release the bird from the wrapper. In Chinese cuisine, the cinnamon-crispy crust is most valued, for which the marinated carcass must be left hanging to dry completely.
6. Place the chicken on a dry baking sheet, breast side up, and leave for 40–60 minutes. (baking time depends on the size of the chicken) in an oven preheated to 200 °C.
7. During the cooking process, do not turn the chicken pieces over or pour anything on them until they are completely cooked.
8. Combine sesame oil, soy sauce, and regular granulated sugar in a saucepan. Heat the mixture to a boil, then add 2 tsp. sifted flour, continue the process with constant stirring until a thick mass is obtained. By the time the dish is served, the sauce should have cooled.
9. To prepare pancakes, mix the amount of flour indicated in the recipe with 2 tsp. table salt.
10. Pour warm water into the dry mixture. The amount of liquid should be enough to obtain a homogeneous, lump-free dough with the consistency of milk.
11. Heat a Teflon-coated frying pan, lightly grease it with oil, pour in a portion of the dough, and bake thin pancakes. After receiving 2-3 products, the container should be treated with fat again.
12. Chop the cucumbers into strips and the onion into small pieces.
13. Remove the cooked chicken from the oven, remove the crispy skin, chop it into small pieces, and leave on a separate plate.
14. Process the meat removed from the bones in a similar way.

Chicken is best eaten warm

How to serve a dish

The presentation of a created treat in Chinese cuisine is a kind of ritual. To do this, you need to place the desired amount of chicken meat, green onions, pieces of skin and cucumbers on the pancake. Pour the cooled soy sauce over the filling, then roll the dough into a neat roll.

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.

With pineapple

Peking chicken (the recipe can be adjusted according to your own gastronomic preferences) in the presented version has a special piquant taste and indescribable aroma.

Preparation next.

Composition of ingredients

To create a treat you will need:

• sunflower oil - 70 ml;
• filtered water - 300 ml;
• starch - 80 g;
• tomato paste - 20 g;
• rice vinegar - 60 ml;
• garlic cloves - 4 pcs.;
• bell pepper - 300 g;
• chicken fillet - 1 kg;
• soy sauce - 60 ml;
• white sugar - 150 g;
• canned pineapple - 200 g;
• ginger - 20 g;
• greens - optional.

Step-by-step cooking process

Cooking algorithm:

1. Free the peppers from seeds and white membranes, wash and dry the vegetable, cut it into small squares. To decorate the dish beautifully, it is advisable to use multi-colored fruits.
2. Chop the pineapple slices into small pieces.
3. Heat 2 tbsp in a saucepan. l. sunflower oil, fry pre-grated ginger root and chopped garlic cloves in it.
4. Add soy sauce, pineapple pieces, purified water, chopped sweet pepper, rice vinegar, granulated sugar, and tomato paste to the spicy mixture. If you want a more sour sauce, you can slightly increase the amount of vinegar. An additional portion of sugar will help enrich the composition with rich sweetness, while the soy product will provide a salty tint.
5. Cut the poultry fillet into small pieces and sprinkle them with starch.
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6. Heat the oil in a hot, thick-bottomed frying pan and fry the chicken pieces over high heat until lightly browned.
7. Place the poultry parts into a saucepan with the spicy-vegetable pineapple mixture and mix the combined ingredients well.
8. Simmer the mixture over low heat for 10–15 minutes. until the poultry meat is ready.

The created treat should be infused a little.

How to serve a dish

The food should be presented in the traditional manner - the food should be laid out on square plates, sprinkled with chopped herbs, and served with wooden chopsticks (regular forks can be used).

Ingredients:

• Chicken breast – 500 grams
• Soy sauce - 2 tbsp. spoons
• Egg – 1 piece
• Flour - 4 tbsp. spoons
• Starch - 5 tbsp. spoons (1 tbsp in the sauce)
• Oil - 1 tbsp. spoon
• Garlic – 3 cloves
• Grated ginger - 1 teaspoon
• Orange – 2 pieces
• Water – 100 Milliliters
• Brown sugar - 5 tbsp. spoons
• Rice vinegar - 5 tbsp. spoons
• Soy sauce - 5 tbsp. spoons
• Green onions – 1 piece (bunch)

Number of servings: 2-3

Peking chicken wings

The presented dish is universal, as there are a huge number of different variations created by skilled chefs of the Middle Kingdom.

Composition of ingredients

For cooking you will need:

• chicken wings - 18–20 pcs.;
• lime/lemon juice - 30 ml;
• chili sauce (sweet and sour) - 40 ml;
• granulated white sugar - 50 g;
• rice flour - 130 g;
• liquid honey - 30 g;
• soy sauce (dark) - 30 ml;
• ginger paste + “Sambal Oelek” - 25 + 50 g;
• table salt - 30 g.

Step-by-step cooking process

Step-by-step instructions:

1. Combine all the sauces indicated in the recipe and liquid honey in a spacious bowl, mix the composition well.
2. Place the pre-treated wings in the resulting marinade and leave in this form for 2 hours. The product should be completely covered with the fragrant mass. If desired, you can separate the ulna and radius bones of the wings to speed up the cooking time.
3. Mix granulated sugar and both types of paste in a separate container.
4. Dredge the fragrant chicken parts in rice flour, place the pieces on a greased baking sheet, and let the sheet rest for 10 minutes. into an oven heated to 170 °C.
5. After the specified period has expired, turn the meat components over and continue the process for another 10 minutes.

Place hot wings on a serving bowl.

How to serve a dish

Peking chicken (the recipe allows for varied presentation of the dish) should be presented along with a sweet and sour sauce, which is intended for dipping the meat components into the savory composition.

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.
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Useful tips

You can get the perfect dish based on traditional Chinese cuisine by observing the following culinary subtleties:

• a fundamental condition for the heat treatment of a whole chicken or its parts is the use of high-quality and always fresh products, including poultry meat and all related ingredients;
• for frying/baking, it is advisable to have a carcass (separate parts) of home/farm origin or a medium-sized young broiler. It is easy to determine the age of an animal by its delicate and white skin, small, not entirely hard scales on its legs, and soft cartilage at the end of the keel of the sternum;
• when choosing a bird, you need to make sure that there are no feathers on the skin, without any damage to the wet, always clean product;
• When buying chicken or its parts, you should give preference to fresh/chilled, but not frozen carcass. In this case, you should focus on its expiration date and date of manufacture;
• One of the principles of heat treatment of dish components in Chinese cuisine is fast frying over the highest possible heat;
• As a utensil for cooking chicken, it is advisable to have a thick-bottomed roasting pan, ideally a wok frying pan with a semicircular bottom, resembling a cauldron in appearance. Such a multifunctional container will allow for quick heat treatment of products, making food appetizing and healthy;
• A feature of Chinese home-cooked or restaurant-cooked dishes is the balance of flavors created;

• A feature of traditional Chinese dishes is the use of stable combinations of spices and herbs. Finding authentic ingredients is very problematic, but it is possible to independently prepare, for example, a wuxianman composition that allows you to balance salty, sour, spicy, sweet and bitter tastes. To do this, you need to grind cloves (5-6 buds), fennel seeds (2 tsp), star anise (3 stars), cinnamon (2-3 sticks), Sichuan pepper (2-3 tbsp) or regular black peas. This mixture is considered universal in the Celestial Empire, giving meat and vegetable dishes a sweetish-spicy taste and subtle aroma;
• It is recommended to supplement the presented treats with glutamate, bamboo sprouts, oyster mushrooms/shiitake mushrooms or dried Chinese woody mushrooms;
• vegetables recommended for use should not be overcooked, keeping the ingredients crispy;
• chicken created in Beijing style will acquire the necessary flavor if the recipe includes soy sauce, invented in China 2,500 years ago, which has proven truly unique properties.

The secret trick of Chinese cuisine is seasoning.

If you want to truly surprise your guests and add a “Chinese” accent to the usual taste of chicken, then a special composition of five spices will help with this:

1. cassia cinnamon;
2. carnation;
3. Sichuan pepper;
4. star anise;
5. fennel seeds.

Sometimes Chinese chefs add nutmeg or anise to the dish, but if you want to feel the traditional taste of Chinese cuisine, it is better to follow the classic 5-spice rule.

This mixture is added to chicken (or other meat) and the usual dish will have new exotic notes.

With cabbage and pasta

Chinese chicken is prepared not only with exotic fruits, but also with other ingredients. And today we will serve spicy chicken with Chinese cabbage and pasta for dinner.

Ingredients:

• 220 g pasta;
• 420 g fillet;
• 210 g Chinese cabbage;
• one and a half glasses of green peas;
• spoon of grated ginger;
• a spoonful of sesame and granulated sugar;
• two tablespoons of wine vinegar;
• ½ tsp. red pepper flakes.

Cooking method:

1. Pour a spoonful of sauce and sesame oil into a bowl, mix with fillet pieces. Marinate the meat for 20 minutes.
2. Mix the remaining soy seasoning and oil with vinegar and granulated sugar.
3. Fry the chicken pieces in oil and place on a plate. In its place we put green onions, shredded cabbage, as well as ginger, red pepper and, if desired, chopped green onions.
4. After 10 minutes, add pieces of meat with sauce and after another 10 minutes, add boiled pasta. Stir and turn off the heat.