Easy Peking Chicken – Our Chinese cooking prowess is fairly limited. We do not boast traditional preparations, but our RoadTripFlavors version of Easy Peking Chicken captures the flavor and texture of restaurant Peking Duck. We use a Cuisinart Crockpot on the roasting setting for our chicken. A store-bought roasted chicken would also be a great substitute. The key here is ease of preparation and great Asian favors. – chicken (seasoned and roasted to well-done), cucumber (Persian, cut into 1/4" 2" strips), green onion (cut into 1/4 x 2" strips), flour tortilla (cut into 8 pieces and warmed), hoisin sauce (store-bought), Season a whole chicken with House Spice Blend (see Recipe Index), salt and pepper. (Breast, Thigh and Leg pieces with bone and skin on may be substituted. Or use a store-bought roasted chicken and heat for another hour in the oven at 300 degrees F) to super well done. In roaster crockpot, we use Cuisinart Crockpot, roast at 300 degrees F for 4 1/2 – 5 hours. The skin will be super crispy and meat well-done, but juicy and tender. ; Prepare the cucumber, green onions and tortillas. ; Cool the chicken and carve a out 1/2" thick slices with the crispy skin. The thighs and legs render the most desirable pieces that are most like restaurant Peking duck. Reserve the remaining chicken for other uses. ; Serve the separate ingredients with a bowl of hoisin sauce and let guests assemble their own bites of crispy chicken, cucumber, green onion and sauce on the tortilla pieces. ; –
Easy Peking Chicken
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Our Chinese cooking prowess is fairly limited. We do not boast traditional preparations, but our RoadTripFlavors version of Easy Peking Chicken captures the flavor and texture of restaurant Peking Duck. We use a Cuisinart Crockpot on the roasting setting for our chicken. A store-bought roasted chicken would also be a great substitute. The key here is ease of preparation and great Asian favors.
Our Chinese cooking prowess is fairly limited. We do not boast traditional preparations, but our RoadTripFlavors version of Easy Peking Chicken captures the flavor and texture of restaurant Peking Duck. We use a Cuisinart Crockpot on the roasting setting for our chicken. A store-bought roasted chicken would also be a great substitute. The key here is ease of preparation and great Asian favors.
Season a whole chicken with House Spice Blend (see Recipe Index), salt and pepper. (Breast, Thigh and Leg pieces with bone and skin on may be substituted. Or use a store-bought roasted chicken and heat for another hour in the oven at 300 degrees F) to super well done. In roaster crockpot, we use Cuisinart Crockpot, roast at 300 degrees F for 4 1/2 - 5 hours. The skin will be super crispy and meat well-done, but juicy and tender.
Prepare the cucumber, green onions and tortillas.
Cool the chicken and carve a out 1/2" thick slices with the crispy skin. The thighs and legs render the most desirable pieces that are most like restaurant Peking duck. Reserve the remaining chicken for other uses.
Serve the separate ingredients with a bowl of hoisin sauce and let guests assemble their own bites of crispy chicken, cucumber, green onion and sauce on the tortilla pieces.
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