By classic recipe you need to cook in a special dish - in 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, impregnated with various excellent tastes and aromas.

Ingredients

Preparation

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



We put a frying pan on the stove, set it strong fire... When the vessel gets hot, fill it olive oil... We do not regret liquids so that the meat turns out not to be dry, but juicy, soaked. Put the chopped pieces in the pan chicken breast and fry them until an appetizing golden crust appears on the meat.



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



We take the ginger root, clean it, rinse it and rub it on a fine grater.



Now we start processing oranges. Citrus fruits must be washed under running water. Next, carefully cut off the peel from the oranges and rub the zest on a coarse grater. From the pulp, using a juicer, we get orange juice.



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



It's the turn of the garlic. We take a vegetable, peel it, rinse it under running water and chop it finely. Mix the chopped garlic with chopped onion, send it to the pan and fry in a little olive oil.



After that, it remains 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. We send the resulting composition to the pan with onions and garlic. Mix all the ingredients well. Fry the mass over moderate heat until the sauce becomes thick.



As soon as the mass of the sauce is as it should be - thick, return the chicken breast pieces to the pan. We mix the whole composition and the food can be considered completely ready.



We remove the meat from the stove, pour it into another dish or lay it out on portioned plates for speedy serving. The best side dish for such meat dish counts boiled rice without additives. So, from personal experience, you were able to see that it is very easy to cook Peking chicken at home. Of course, a step-by-step recipe with a photo makes this culinary mission quite elementary. We wish you bon appetite!

Sometimes many housewives want to surprise their households by preparing an exotic dish from the most simple ingredients. An excellent option will become a 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.

Benefit and harm

Chicken meat is rich in high protein content and is widely used in dietetics. It is introduced into the children's diet, and it is also very popular with athletes. Eating poultry meat has a beneficial effect on the nervous system and strengthens the immune system. Excellent medicinal properties possesses chicken bouillon... It contains vitamins A and B that help restore vitality after a long illness.

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

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

Right choice

To prepare an oriental dish, you need a whole chicken or parts of it. In order for the dish to turn out incredibly juicy and tender, take the choice of the 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 a frozen product;
2. be guided by the date of manufacture and expiration date;
3. the packaging must be completely sealed, without damage;
4. an unpleasant odor does not come from the carcass;
5. a healthy bird has a pale pink color of meat, white body fat and a rounded breast.

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

History of the dish

Peking duck or chicken is a traditional Chinese dish, and many tourists begin their acquaintance with exotic cuisine from it. The birds are baked in suspension over an open fire. However, modern chefs prefer to cook Peking chicken in a closed oven. Thus, the poultry is juicy on the inside, and the outside is covered with an incredibly tasty crispy crust. To try oriental delicacy, it is not necessary to go to China. You can cook a delicious chicken yourself. Broiler chicks weighing up to 1.5 kg are best suited for these purposes.

Recipes

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

1. young chicken (1 kg);
2. liquid honey (2-3 tablespoons);
3. granulated sugar (2 tablespoons);
4. soy sauce;
5. sesame oil;
6. greens;
7. glass of water.

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

The carcass can also be hung with small hooks to the wire rack in the oven and grilled over medium heat. Thus, the Peking chicken will be as close to traditional recipe cooking.

Another option oriental dishes involves the use of only individual parts of the chicken. So, we take:

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

Thoroughly wash the meat, cut it into small pieces.

In a separate container, mix flour, starch, oil and soy sauce (3 tablespoons). Add meat to the mixture and mix. Next, put the fillets in the marinade in a pan with olive oil and fry until golden brown. Put the finished pieces of meat without gravy on a separate plate. Fry chopped green onions and garlic in another pan. Add starch dissolved in water, soy sauce and brown sugar to them. Three grated ginger and orange zest, which we also pour into the pan. Mix the mass thoroughly and simmer over low heat until it thickens. Put the chicken pieces into the resulting sauce and mix again. Serve hot. For a side dish, boiled rice or mashed potatoes are perfect.

For information on how to cook a juicy sweet and sour chicken in the oven, see the next video.

Many readers have probably heard of a dish that has long become a face Chinese food, - Peking duck. Of course, this dish is incredibly tasty, but it takes several long hours to cook the duck. Another thing is the Peking chicken recipe. It will take you less than an hour to cook a chicken, which is great quick recipe delicious dinner.

Sweet and Sour Peking Chicken Recipe

Just like duck, we suggest you cook delicious chicken with pineapples. With them, the chicken turns out to be sweet, juicy, soft. The full flavor range of chicken is revealed along with the most popular oriental sauce- soy, as well as with the simplest, but such aromatic spices.

You will also need a deep, thick-bottomed skillet to cook chicken. Great if you have a wok. You can also use a cauldron to roast meat well.

Ingredients

To make a homemade Peking Chicken Dinner with our Peking Chicken recipe, you will need:

• 500 g chicken fillet;
• 2 bell peppers;
• 1 can 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
• bunch of green onions.

Since soy sauce is salty, you don't need salt. But you can add pepper to taste. You can replace canned pineapples with fresh ones. Separately, it should be said about honey: it can be replaced with sugar or, if you use Peking chicken in your recipe canned pineapple, their syrup.

Preparing and roasting meat

Let's start cooking Peking chicken. The recipe is very simple, and even a person who begins to learn the world of culinary will probably cope with it.

Cooking begins with chicken breast. Rinse it thoroughly and pat dry on paper or kitchen waffle towels. Remove film, fat and, if present, bones. Cut the fillet into not too small pieces. Remember that the chicken will shrink significantly during frying. Place the slices in a deep glass or enamel bowl, pour the soy sauce over the slices just a little, and leave in the refrigerator for an hour and a half. The soy sauce will soften and saturate the bites before frying.

After an hour and a half, add 1 tbsp. l. starch, 1 tbsp. l. flour and stir well. Stir well so that all the pieces are covered with batter.

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

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

Put the finished fillet portions on a dry, clean plate, let the oil drain. Several napkins or paper towels can be placed at the bottom of the plate.

Sweet and sour sauce

Bell pepper clean and rinse from residual seeds, remove white partitions. Cut it into large squares, put in a pan and fry, stirring constantly. 2-3 minutes is enough for him. The pepper should be juicy, crunchy, not soft and boiled.

Peel and grate the ginger root, transfer to the pan. Send the pineapple pieces, cut into small squares, there. Add along with them Apple vinegar and half a glass of boiled water. As we said, you can also use pineapple syrup instead of honey. If you do use water, add 2 tbsp. l. sugar or honey. Mix everything thoroughly and simmer for 2-3 minutes. Add a small clove of garlic, finely minced, for a savory flavor, if desired. It will have little effect on taste, but it will complement the appetizing aroma quite well.

Add a few tablespoons of ketchup to the sauce or tomato paste... Thicken the sauce with a tablespoon of starch. Stir the ingredients thoroughly. All that remains to complete the Peking Chicken recipe is to add the fried fillet.

Place the chicken in the sauce, gently stir it with the contents of the pan so that the sauce is completely saturated with the fillet. Reduce heat, cover with a lid, and simmer for a few minutes.

Innings

That's all, the Peking chicken is ready. It remains only to arrange the portion beautifully and serve it to the table. Traditionally for serving Chinese dishes white square plates are used. Place some garnish in the center (rice and vegetable salad) and delicious chicken... Sprinkle the dish with finely chopped green onion. The dish is convenient to eat with both a fork and chopsticks.

Here's a simple Peking chicken recipe. Cook to surprise your family mouth-watering dishes Chinese food. Enjoy your meal!

A funny dinner "based on" ...

This impromptu is not because of poverty (although what is her shame?) - it is rather "and experience, the son of difficult mistakes ..." "Or" Where is the doll's pussy there? .. "Again, everything is not expensive - and if something happens, it will not be a pity to throw it away. Although with the sixth sense you understand what should be okay? ..

In general, the technology for the most part resembles the preparation of "Peking Duck", with the only difference that we will somewhat speed up and simplify the processes, and especially marinating and heating. For the size of the product will not be comparable. But still, we will try (sometimes unnecessarily) to preserve all the stages. For this we take chicken legs with skin and scald them Dry and fill rice wine(sherry, just fortified white wine, or at least port!):

We will add a little salt and send it to the refrigerator for 3-4 hours. Then evenly coat with slightly submerged honey:

And again in the refrigerator. At least another 4-5 hours. Thus, it is convenient to cook in the morning - you can safely fry for dinner.
We are preparing the main marinade, which will already participate directly in the frying process:
Ginger juice, sesame oil, Cayenne pepper, dark soy sauce, Little orange juice:

Preheat the oven to 180-200 *. Pour water into the nasty one and put a greased grid on it. Brush the chicken legs with marinade and distribute over the grid. Drove to fry.
Every 8-10 minutes, grease your feet with marinade. Turning over sometimes. Everything about everything should take you 30-35 minutes (well, we can 40 - if you smear, you will be highly artistic, check the readiness of the chicken by the bone yourself).

Let's prepare another filling for the 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, nut sauce(sold everywhere) and I took some more spicy "Korean" carrots- for a change.
The chicken has rested - separate it from the bone with 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 empirically. Are we for harmony? Be sure to coat the filling with hoisin a little: