CHICKEN STIR-FRY RECIPES - BBC GOOD FOOD
Grab the wok and rustle up a tasty chicken stir-fry. Who needs takeaways when you can make tasty chow mein, sweet & sour chicken or Singapore noodles?
Provided by Good Food team
Number Of Ingredients 1
KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
A classic recipe for crispy Peking duck by Ken Hom. This famous dish is made with deliciously roasted duck, dried and marinated with five spice and Sichuan pepper.
Provided by Ken Hom
Yield Serves 4-6
Number Of Ingredients 1
Steps:
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.
Bring the water and vinegar to the boil in a large pot. Hold the duck by the hook over the pot and, using a large ladle, carefully pour this mixture over the outside of the duck several times, as if to bathe it, until all the skin is completely coated with the mixture. Reserve the mixture. Hang the duck in a cool, well-ventilated place to dry, or alternatively hang it in front of a cold fan for about 2-3 hours, or overnight. When the duck is dried, bring the reserved water-vinegar liquid to the boil, add the sugar (or honey) and soy sauce and again bathe the duck skin and leave to dry in front of fan for at least 2-3 hours more. Once the duck has dried, the surface of the skin will feel like parchment. Mix the salt, five-spice and peppercorns together and rub this mixture evenly inside the cavity of the duck.
Preheat the oven to 240°C/475°F/gas 9. Meanwhile, place the duck on a roasting rack in a roasting pan, breast side up. Pour 150ml (¼ pint) of water into the pan (this will prevent the fat from splattering). Roast for 15 minutes, then lower the oven temperature to 180°C/350°F/gas 4 and continue to roast for 1 hour and 10 minutes.
While the duck is roasting, make the spring onion brushes. Cut off and discard the green part of the spring onion then trim off the base. You should be left with a 7.5 cm (3in) white segment. Make a lengthways cut of about 2.5cm (1in) long at one end of the spring onion. Roll the spring onion 90° and cut again. Repeat this process at the other end. Soak the cut spring onions in iced water and they will curl into brushes. Pat them dry before use.
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).
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PAN-SEARED MARINATED HALIBUT FILLETS RECIPE - NYT COOKING
Reviews 5
Total Time 20 minutes
Calories 370 per serving
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
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