Peking Chicken

  • Food Preparation
    20 min
  • Good for
    2 serves
  • Cooking Time
    10 min
Ingredients:
  • ● Dragon Feast steamed fillet - 125 grams
  • ● Peking sauce - 60 grams
  • ● Celery sticks - 25 grams
  • ● Carrot sticks - 25 grams
  • ● Pepper sticks - 25 grams
  • ● Cucumber sticks - 25 grams
  • ● Flatbreads (pre-made) - 90 grams
Peking Sauce:
  • ● Hoisin sauce - 100 grams
  • ● Soy sauce - 20 grams
  • ● Oyster sauce - 20 grams
  • ● Rice vinegar - 20 grams
  • ● Honey - 20 grams
  • ● Sesame oil - 10 grams
  • ● Garlic puree - 5 grams
  • ● Ginger puree - 5 grams
  • ● Water (for consistency) - 5 grams

How to cook?

  • Make Peking sauce.
  • Whisk all the liquids together in a bowl with the Five-spice and purees. Mix until a consistantly smooth sauce. Add a bit of water to the sauce if it is too thick.
  • Slice all vegtables into nice thin sticks around 2-3 mm thick. Place on a presentation plate in induviual stacks.
  • Heat the flatbreads through, cut into triangles and open inside, place on the plate. Pre-heat a pan on medium, add the breast to the pan and drizzle over sauce. Cook in the sauce for 6 mins, turning occationally.
  • Cut the chicken across the breast around 5 mm thick, place on the plate and pour over any left over sauce from the pan.
  • Serve and enjoy.