Peking "Chicken”
(a.k.a Chinese Hamburger!)
4 chicken breasts, skin on
1-1/2 teaspoons five spice powder
3 slices of ginger, smashed with side of knife
3 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon Shao Hsing rice wine (or dry sherry)
2 tablespoons brown sugar
1 teaspoon rice vinegar
2 teaspoons kosher salt (or 1 tsp table salt)
1/2 teaspoon ground black pepper
1. Using the tines of the fork, prick holes through the skin and meat
of the chicken. This allows for the marinade to seep through. Combine
all the rest of the ingredients and marinate the chicken breasts for up
to 4 hours.
2. Pre-heat oven to 400 degrees. Drain the breasts, discard marinade,
and pat the chicken very dry, especially the skin side. Heat 3
tablespoons of cooking oil in large oven proof fry pan on high heat.
When oil is hot, place chicken, skin side down in the pan. Fry until the
skin is golden and crisp, about 3 minutes. (tip: don’t move the chicken
when you are frying it. just leave it alone and let it fry to crisp up)
Turn skin side up and place oven proof fry pan in the oven for 15
minutes, until cooked through. Timing really depends on how thick your
chicken breasts are. I always use a quick read thermometer to check the
chicken about 80% of the way through – internal temperature of the
chicken breast should be 160 degrees. This method beats guessing and
assures me that I don’t overcook the chicken. Also, if you don’t have an
oven proof fry pan, just transfer the chicken to roasting pan or baking
sheet.
3. Remove from pan and let rest on cutting board for 10 minutes.
Carefully cut the chicken breast into thin 1/2″ slices – try cutting on
the diagonal to get nice, long, thin slices.
Steamed Bun
(makes approximately 12 buns – look on the package for specifics)
1 package of steamed bun mix (I used D&D Gold)
12 squares of parchment or wax paper, 4″x4″
sesame oil & pastry brush
1. Follow package directions on mixing and kneading the dough.
2. After letting dough rest for 10 minutes. Shape the dough into a
long log, about 1-1/2″ in diameter. Using a knife or pastry scraper, cut
dough into 12 equal sized "golf ball” sized pieces. While working with
one piece, keep the rest covered under a towel.
3. Roll one piece in the palms of your hands to make a nice, smooth
ball. Roll out into a circle with a rolling pin. Use a cookie cutter 3″
wide (or get a small canned food item, open top and bottom and use that
as a cutter. thats was my improvisation) to cut the dough into an even
circle. Using the back of your knife, gently crease the middle of the
circle (careful not to cut all the way through – just a little crease).
This is your folding mark – the crease will help keep the bun folded
while steaming. Fold the dough in half on the crease. Place the dough on
the parchment paper. Brush surface with a little bit of sesame oil.
Cover with towel. Repeat with rest of dough. 4. Place all dough in
bamboo steamer, making sure that they aren’t too crowded and that they
don’t touch. Steam for 10 minutes. Turn off heat and let it sit
undisturbed for another minute. 5. Just before serving, re-steam for an
additional 2 minutes to warm up the bun. Its best served steaming hot
and in the bamboo steamer to keep them all warm.
To Serve
1 English or Japanese cucumber, cut into very thin julienned strips,
soaked in 1 cup ice cold water, drain before serving
3 green onion stalks, cut into the thinnest possible shavings, soaked in
1 cup of ice cold water. drain before serving
1/2 cup Hoisin Sauce
To Eat
Open bun up (careful not to break it apart!), slather some Hoisin
sauce, add 3 slices of chicken, a few cucumber strips, some green onion
shavings. Open mouth wide. Eat your Chinese Hamburger.
