CHICKEN PEKING STYLE RECIPES
PEKING-STYLE NOODLES RECIPE | BBC GOOD FOOD
Delectable Peking-style noodles
Provided by Ken Hom
Categories Lunch, Main course, Supper
Total Time 50 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 17
Steps:
- If you are using fresh noodles, blanch them first for 3-5 minutes in boiling water. If you are using dried noodles, cook them in boiling water according to packet instructions.
- Plunge them in cold water, drain thoroughly, toss them in the sesame oil and set aside until you are ready to use them. Covered with cling film, they can be kept for up to 2 hours in the refrigerator.
- Heat a wok or large frying pan until hot. Add the groundnut oil and, when it is very hot, add the garlic, ginger and spring onions. Stir fry for 15 seconds, then add the pork. Stir well to break up and stir fry for 2 minutes or more until the pork loses its pink colour.
- Add the rest of the ingredients except the spring onion garnish, stirring all the time. Bring to the boil, turn the heat down low and simmer for 5 minutes.
- Plunge the noodles into boiling water for 30 seconds or until they are just heated through, then drain well in a colander or sieve. Quickly tip the noodles into a large bowl and pour the hot sauce over the top. Mix everything together loosely then sprinkle on the spring onions and serve.
Nutrition Facts : Calories 435 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 23 grams protein, SodiumContent 3.77 milligram of sodium
CHINESE CHICKEN RECIPES - BBC GOOD FOOD
Ditch the takeaways and try making our Chinese chicken recipes – we've got all your favourites like sweet and sour chicken and a classic chow mein stir-fry.
Provided by Good Food team
Number Of Ingredients 1
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If the duck is frozen, thaw it thoroughly. Rinse the duck well and blot it completely dry with kitchen paper. Insert a meat hook near the neck.
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Remove the duck from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Serve at once with Chinese pancakes, spring onion brushes and a bowl of Hoisin sauce (or sweet bean sauce).
PEKING SAUCE (DUCK SAUCE) - CHINA SICHUAN FOOD
From chinasichuanfood.com
Total Time 10 minutes
Category sauce
Cuisine Chinese
Calories 55 kcal per serving
- The sauce should be thick but also running and it can be kept in fridge for 3-4 days. You can also use the sauce to make Peking style pork stir fry.
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From chinasichuanfood.com
Reviews 5
Total Time 1520 minutes
Category Main Course
Cuisine Beijing (Peking)
Calories 2294 kcal per serving
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