peking chicken
 
5 clove  of garlic, crushed, peeled, minced (about 5 teaspoons)
2 Tbsp  minced fresh ginger
1 cup  hoisin sauce
1/4 cup  kikkoman soy sauce
1/4 cup  rice wine vinegar
1/4 cup  honey
2 lb.  skinless, boneless chicken breast, thinly sliced across the grain
12   scallions
1 Tbsp  sesame oil
12   flour tortillas
 
combine garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in 
small bowl. whisk to mix. set aside half of mixture for sauce. marinate 
chicken in a ziploc bag in remaining mixture for one to two hours, 
stirring several times. meantime, make scallion brushes. trim roots and 
greens off scallions. leave 3" pieces of scallion white. make a series of 
1" lengthwise cuts in each end, gradually turning scallion, to form 
individual bristles of brush. soak scallions in a bowl of ice water for a 
couple of hours to swell ends of brushes. 
 
 
just before serving, heat oil in a large non-stick frying pan. cook 
chicken over medium heat for 2 minutes, until well done. set aside and 
keep warm. lightly brush each tortilla with water and toast in a 
non-stick frying pan over high heat (or warm in a steamer). divide 
reserved marinade among 6 small ramekins or dishes. mound chicken in 
center of platter. arrange tortillas (fold them in quarters or halves and 
scallion brushes around the chicken. tell guests to use a scallion to 
brush a tortilla with hoisin sauce. have them place a spoonful of chicken 
and scallion brush in a tortilla and roll it into a cone. 
 
-- 
 
(ID: 77957) Mirror: rec.food.recipes: Sat, Nov 1, 2003


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