Peking Chicken

Peking style food is a cuisine style from Beijing, China (the original way they spelled Beijing was Peking). It traditionally uses only the finest ingredients available and the flavors come from the use of strongly flavored roots and vegetables, such as ginger, garlic and cilantro.

This was my favorite dish when traveling through China and I was so excited to be able to share this with my good friend Kristen, who helped me prepare this delicious recipe. We had such a great evening drinking wine and feasting on Peking Duck (made with Chicken)!

INGREDIENTS

Mandarin Pancakes ~ 8 servings

1 ½ C Flour

¼ tsp salt

½ tsp Garlic powder

½ tsp Onion powder

2/3 C boiling hot water

Filling

Rotiserrie Chicken

2 bunches of green onion

3 carrots

2 C bean sprouts

1 bunch of cilantro

6 oz Hoisin sauce

3 oz chili garlic sauce

DIRECTIONS

In large mixing bowl, mix all dry ingredients for the mandarin pancakes. Heat 2/3 C water to boiling. Add to dry ingredients and mix well with chop sticks. After cooled a minute, use your hands to knead the dough for about 6-8 minutes until smooth. Cover and let rest for about 1 hour.

Next, pull the skin off of the chicken and save to fry extra crispy in an air fryer (400 degrees) or on stove top. Shred the chicken off of the bones and put into a bowl.

Slice green onion long ways a couple of times for thin strips and then cut cross ways for about 2 in. thin strips of green onion. Shred carrots on box grader.

Saute bean sprouts in 1 Tbs olive oil and s/p for 3-5 minutes.

Time to make the pancakes. Evenly separate the dough into 1 ½ in” balls. You should have 8 of them. Press the balls into disks and generously oil the top of one and the bottom of another and mash them together. Take a rolling pin and roll them into approximately 6-7 in pancakes. Heat 1 TBS oil in a pan. Put the pancakes into the heated pan until some bubbles show and a few brown spots on the cooked side. Do not over cook. Flip and cook other side the same. Pull out, let cool for a few seconds and then separate the two pancakes. Place a wet paper towel over the pancakes. Repeat until all pancakes are cooked and with paper towels between each layer and put into the oven on warm until ready to serve.

Time to eat! Layer the pancake with hoisin sauce (and if you like spicy, add the chili garlic sauce) Layer the shredded chicken, green onion, shredded carrots, bean sprouts, cilantro, and don’t forget to add the crispy skin from the chicken. I crumble the skin on top like you would bacon.

ENJOY!! This is so simple, but one of my favorite dishes…