PEKING CHICKEN RECIPE - (4.5/5)
Provided by á-5765
Number Of Ingredients 17
Steps:
- Wash and dry the chicken. Cut out excess fat. With the chicken in the sink ladle the boiling water over it several times, turning the chicken to cover all parts. Continue until you see the fat nodules under the skin expand. Put the chicken on a rack in a baking dish. Brush your choice of glaze generously over all the skin. Reserve glaze for later. Let the glazed chicken dry for an hour. Brush more glaze. Repeat till all the glaze is used. (Shortcut. Make a 12-inch hanger cut from a wire coat hanger. Bend one end at enough of an angle to push through the tendons at the bottom of the two legs. Curve the other end of the hanger so that it will hang over a shower curtain road mounted over the center of a bathtub. With the chicken hung like that it is easier to spin the chicken while applying the glaze. If you have a fan that you can train on the chicken, the drying process can be reduced to one, rather than four, hours. The skin is ready when it feels papery.) Preheat oven to 400º. Roast the chicken on the rack for 30 minutes. Turn the chicken over taking care not to tear the skin. Roast for another 30-40 minutes. After taking it out of the oven, place it on a warm dish. Dipping Sauce Heat the sesame oil in a sauce pan. Add the hoisin sauce, sugar, and water. Simmer 2-3 minutes till thickened. Cool, then refrigerate till ready to serve the chicken. Serve with Mandarin pancakes, cucumber sticks, scallions, and the dipping sauce.
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