PEKING SAUCE RECIPE CHINESE RECIPES
HOW TO MAKE PEKING SAUCE RECIPE - FOODNIS
The hoisin sauce is a fantastic culinary addition from the east. It is in charge of covering the famous Pekin duck for fans of this type of cuisine.
Provided by Rimutik
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 1
Number Of Ingredients 8
Steps:
- We began with the ingredient that will give this simple hoisin sauce its consistency, cornstarch. This cornmeal will be in charge of giving any sauce a unique texture. We put it on the fire with a little water to thicken as it heats up.
- We'll add the honey and wait for it to take shape; it'll become more consistent as it goes. To achieve that bright color and slightly sweet flavor, the honey should dissolve perfectly.
- We continue with the remaining ingredients, adding the soy sauce last. It will give the recipe its distinctive dark color. We'll mix it thoroughly so that it's well diluted with the cornstarch and honey.
- The white rice vinegar is then added. Sake is used as a substitute in some recipes; if you want to try a slightly more intense sauce or have sake on hand, it is an acceptable option.
- The next ingredient we'll add to our hoisin sauce is sesame oil. In addition to delicious sauces, we can make the famous Teriyaki sauce with this oil, which has an oriental flavor and is highly recommended for all types of meats.
- Finally, we'll add a spicy touch with hot sauce and pepper; this flavor is optional; it's up to the consumer's preference. The quantities are illustrative; you can adjust them to your level of spicy tolerance.
- When everything is well combined, we'll leave it for a few minutes for the flavors to bind before removing from the heat. The hoisin sauce tastes best after it has rested for a few hours; ideally, it should be ready from one day to the next.
Nutrition Facts : Calories 3488 calories, CarbohydrateContent 54 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 345 grams fat, FiberContent 7 grams fiber, ProteinContent 66 grams protein, SaturatedFatContent 49 grams saturated fat, ServingSize 1, SodiumContent 43952 grams sodium, SugarContent 12 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 280 grams unsaturated fat
PEKING PORK CHOPS RECIPE | ALLRECIPES
I believe I am the original poster of this recipe. My mom handed this recipe down to me several years ago and it has recently become very popular with busy moms all over the Internet. Try using Chinese ketchup instead of regular. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles.
Provided by Lynda McCormick
Categories World Cuisine Asian Chinese
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours 0 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.
Nutrition Facts : Calories 160.7 calories, CarbohydrateContent 10.4 g, CholesterolContent 37 mg, FatContent 6.3 g, FiberContent 0.2 g, ProteinContent 15.3 g, SaturatedFatContent 2.3 g, SodiumContent 1336.6 mg, SugarContent 8.5 g
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KEN HOM'S CLASSIC PEKING DUCK - THE HAPPY FOODIE
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Cuisine Chinese
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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