PEKING CHICKEN RECIPE RECIPES

Name: Baked Spring Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 14 servings
Cuisine: asian
Ingredients: 1 2-ounce piece deli ham, finely diced; 4 teaspoons vegetable oil, plus more for brushing; 1 tablespoon chopped peeled ginger; 2 cloves garlic, chopped; 4 scallions, chopped; 1 1/2 cups finely shredded green cabbage; 1 medium carrot, shredded; 1 pound lump crabmeat, picked over; 1/4 cup chopped fresh cilantro; 1 teaspoon Asian chili-garlic paste; 1 1/2 teaspoons toasted sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 14 square spring roll wrappers; 1 large egg white; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon mirin (sweet rice wine); 1 teaspoon chopped peeled ginger; 1 scallion, finely chopped

BAKED SPRING ROLLS RECIPE | FOOD NETWORK

Baked Spring Rolls Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 14 servings

Number Of Ingredients 20

Ingredients

1 2-ounce piece deli ham, finely diced
4 teaspoons vegetable oil, plus more for brushing
1 tablespoon chopped peeled ginger
2 cloves garlic, chopped
4 scallions, chopped
1 1/2 cups finely shredded green cabbage
1 medium carrot, shredded
1 pound lump crabmeat, picked over
1/4 cup chopped fresh cilantro
1 teaspoon Asian chili-garlic paste
1 1/2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
14 square spring roll wrappers
1 large egg white
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon mirin (sweet rice wine)
1 teaspoon chopped peeled ginger
1 scallion, finely chopped

Steps:

Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.

Nutrition Facts : Calories 89 calorie, FatContent 2 grams, SaturatedFatContent 0 grams, CholesterolContent 27 milligrams, SodiumContent 397 milligrams, ProteinContent 9 grams, SugarContent 1 grams

PEKING DUCK RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…

Peking duck recipe - Recipes and cooking tips - BBC Good F… image

A classic recipe for honeyed Peking duck, serve with Chinese pancakes, spring onions and hoisin sauce for a mouthwatering main course

Provided by Ken Hom

Categories Main course, Supper

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 1 hours 50 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1.6-1.8kg duck , fresh or thawed thoroughly if frozen
juice of 1 lemon
3 tbsp clear honey
3 tbsp dark soy sauce
150ml Shaohsing rice wine or dry Sherry
20 shop-bought Chinese pancakes
spring onions , sliced into matchsticks
hoisin sauce

Steps:

Place all the honey syrup ingredients in a large pan with 1.2 litres water and bring to the boil. Turn the heat to low and simmer for about 20 mins.
Meanwhile, rinse the duck well, blot it completely dry with kitchen paper, then put it on a rack in a roasting tin. Using a ladle, pour the syrup over the duck several times until the skin is completely coated on all sides. Leave the duck to dry out, uncovered, in the fridge overnight. When the duck has dried, the skin should feel like parchment paper.
Heat oven to 240C/220C fan/gas 9. Sit the duck breast-side up on the rack in the roasting tin. Add 150ml water to the tin to prevent the fat from spattering, then roast in the oven for 15 mins. Reduce the heat to 180C/160C fan/gas 4 and continue to roast for 1 hr 10 mins.
Remove the duck from the oven and let it sit for at least 10 mins before you carve it. Using a cleaver or a sharp knife, cut the skin and meat into pieces and arrange them on a warm serving platter. Or, if you prefer, shred the meat using two forks.
Serve at once with the pancakes, spring onions and a bowl of hoisin sauce.

Nutrition Facts : Calories 842 calories, FatContent 70 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 38 grams protein, SodiumContent 2.5 milligram of sodium

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4. While this beautiful bird is cooking, you can make your plum sauce. Chuck 10 or 12 destoned plums into a pan with 5 tablespoons of sugar, a couple of pinches of five-spice, a couple of tablespoons of soy sauce, half a teaspoon of chilli powder and a splash of water. Bring to the boil, then simmer until you get a nice shiny pulp. You can remove the plum skins if you want to, but I usually leave them in. Sometimes I add a little grated orange zest, as this goes well with duck. Put the sauce to one side to cool before serving it, and taste to check the seasoning.
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