Grilled Chicken Peking Style

[Tony]

Anyone one know of a *good* recipe or instructions for Grilled Chicken
Peking Style?

(google doesn't turn up much)

Every attempt I've tried, the egg coating just ends up being a mess.


tia

[DC.]

Hi Tony,

If you post your recipe, i'm sure between myself, Theresa & the regulars
here, we can fix it for you.

DC.

Post by Tony
Anyone one know of a *good* recipe or instructions for Grilled Chicken
Peking Style?
(google doesn't turn up much)
Every attempt I've tried, the egg coating just ends up being a mess.
tia
--
Tony

[Tony]

DC. wrote:

: Hi Tony,
:
: If you post your recipe, i'm sure between myself, Theresa & the
: regulars here, we can fix it for you.
:
: DC.
:

Hi DC - thanks for repyling.

The first problem then is that I've never found a proper recipe to refer to
:(

This is the kind of thing I've tried:

2 chicken breasts cut into slices across the grain
5 cloves garlic, sliced
3 eggs whisked
Flour
Spring onions
Soy sauce, ginger to taste
1 tb veg oil

1) Pre heat wok, add oil,
2) When hot, add sliced garlic and cook for 20 secs, add spring onions and
cook for 10 secs
3) Part cook the chicken in the oil, add soy sauce and ginger to taste,
place to side
4) Rotate chicken slices in flour, dip in egg mix
5) Place chicken onto baking tray
6) Add remaining garlic and place under a preheated med oven grill until
done


It all seems to fall apart at 4 above, with never enough egg batter on the
chicken. This subsequently leads to the dish looking something like an
omlette ;-))

Any thoughts would be appreciated.

Thanks

[DC.]

<snip>

Post by Tony
The first problem then is that I've never found a proper recipe to refer to
:(

I've worked in a Chinese before, many years ago but i'm afraid i'm not
familiar with Grilled Chicken Peking Style, my brain is a bit slow today,
need to eat more brain food me thinks but the only thing vaguely Peking i
have in my mind is Peking Duck & the recipe you've provided doesn't come
close of course. I must admit, the 'grilled' chicken does throw me a bit. So
here's my attempt to resolve your problem.

I'd marinate the sliced chicken pieces with your soya sauce + very finely
cut ginger first & set aside. Use 1-2 garlic pieces, (5 seems a bit
excessive for 2 chicken breasts) bashed with the side of a meat cleaver so
it is broken. Slice your spring onions very fine & thin & add to your beaten
egg & season with salt. Also i'd use 2 eggs instead of 3, gut instinct tells
me you've got too much egg hence omelette. Season (salt + pepper) your flour
mix (1/2 plain flour, 1/2 cornflour - sieve it first if it is lumpy from the
packet) & set aside.

Next place an oven tray with oil in it & heat it up in your oven or grill
until very hot. Next heat up your wok until smoking & pour in your veg oil,
add garlic pieces & stir fry with a little salt until fragrant, remove
lightly browned garlic pieces. Next add your marinated chicken pieces/slices
to the garlic oil with as little of the soya sauce marinade as possible.
Part cook it & remove & drain on paper towel. The chicken pieces need to be
dry w/o any runny gravy before you can coat it in the flour mix. You might
find this hard to believe but if it's too wet, the flour will not stick to
the chicken pieces/slices!

Next toss your drained chicken pieces in seasoned flour mix & remove each
piece with chopstick & dip into egg mixture. The egg will now stick to the
flour mix. Place on very very hot oven tray with hot oil. The chicken pieces
MUST sizzle when it hits the tray. This will seal it & prevent the egg
coating from running.

Of course i could be wrong but that's my advice. There's also a few other
ways of replicating a similar looking dish that looks like it's been grilled
but really it's been fried. Not many Chinese restaurants & take-aways have
grills or salamanders, it's just not part of the trad. Chinese kitchen set
up. Ribs are normally deep fried but comes out looking like grilled & are
sometimes listed as grilled on the menu. Another dish is oatmeal prawns or
chicken etc. It comes out looking like a piece of KFC chicken nugget covered
in oatmeal batter, fried not grilled or oven cooked.

Hope this helps.

DC.

[Tony]

DC. wrote:

: I've worked in a Chinese before, many years ago but i'm afraid i'm not
: familiar with Grilled Chicken Peking Style, my brain is a bit slow
: today, need to eat more brain food me thinks but the only thing
: vaguely Peking i have in my mind is Peking Duck & the recipe you've
: provided doesn't come close of course. I must admit, the 'grilled'
: chicken does throw me a bit.

:-)) - yes, "grilled" could be a red herring. Not sure. If you're ever
passing through Hertfordshire, and can visit the Chef Peking in Harpenden --
it's soooo tasty. They also do Grilled Prawn Peking style (butterflied king
prawn with lots of ginger) in a similar sauce. Delicious.

No doubt they have a unique way of doing this because I've tried the same
dishes elsewhere and found them quite bland. Aside from my omlette of course
;-))


: So here's my attempt to resolve your
: problem.

<snip>

Thanks - I'll be trying those recomendations next time. I think the hot oil
on the tray when the chicken hits may help.

: Hope this helps.

It surely did.

Thanks again, and for posting such a detailed reply.

[PE]

Post by Tony
: Hi Tony,
: If you post your recipe, i'm sure between myself, Theresa & the
: regulars here, we can fix it for you.
: DC.
Hi DC - thanks for repyling.
The first problem then is that I've never found a proper recipe to refer to
:(
2 chicken breasts cut into slices across the grain
5 cloves garlic, sliced
3 eggs whisked
Flour
Spring onions
Soy sauce, ginger to taste
1 tb veg oil
1) Pre heat wok, add oil,
2) When hot, add sliced garlic and cook for 20 secs, add spring onions and
cook for 10 secs
3) Part cook the chicken in the oil, add soy sauce and ginger to taste,
place to side
4) Rotate chicken slices in flour, dip in egg mix
5) Place chicken onto baking tray
6) Add remaining garlic and place under a preheated med oven grill until
done
It all seems to fall apart at 4 above, with never enough egg batter on the
chicken. This subsequently leads to the dish looking something like an
omlette ;-))
Any thoughts would be appreciated.
Thanks
--
Tony

Sorry, I am not familiar with this dish either, but three eggs are
definitely too much.

Theresa

[Chef!]

Hi Tony,

the dish is called "Wor Tip Gai" in Cantonese and is pan grilled as oppose to conventional top heat grilling\roasting. It's found in many 'Peking' cuisine retaurants and is a best seller in the Harpenden gaff you mentioned.

To begin get the chicken breasts sliced whole lengthwise, as if butterflying, - if using large breasts, then you may need to turn 1 into 3 fillets. This reduces the thickness and will give a better finish and moisture level throughout. Pat dry the breasts with kitchen paper and dust each one with plain flour and dip in beaten egg. Rest the breasts in the fridge for 20 minutes. Prior to grilling, dust and dip the chicken again in egg, and grill on a hot wok or non stick thick pan. At this point just 'swirl the breasts in the pan to keep it from sticking and turn the heat down to low-med range. Grill for 4- 5 minutes 1st side and brush the uncooked side with some more egg just before turning. Remember to blast the wok/pan with a shot of heat and oil just before the breasts are turned otherwise it can stick. Grill for another 4-5 minutes and lift onto kitchen paper.

To prepare the sauce, use a small saucepan and the following,


-- Pangrilled Prawns /Chicken with Beijing Sauce Ÿ



1/2 tsp. ginger coulis

pinch chopped garlic

1/2 oz finely shredded leaks or spring onions

1 oz diluted shioahing

1/4 oz sherry vinegar

1/4 oz essence of garlic oil

2/3 cup light meat/fish stock

seasoning

Method



1. Warm the ginger in a pan for 30 seconds.

2. Add vinegar and garlic and turn up the heat.

3. Add the shioahing wine and fuse.

4. Add meat/fish stock and season accordingly.

5. Thicken with a pinch of cornstarch.

6. Add leaks or spring onions and essence of garlic oil and add a little oil to glaze.



Ginger coulis is microplaned ginger or use a daikon grater and the garlic oil is vegetable oil infused with garlic cloves. Some restaurants slice and cook the chicken pieces in the sauce, I prefer to slice it and dress it on a plate with the sauce drizzled over.



Hope that helps!

Post by Tony
: Hi Tony,
: If you post your recipe, i'm sure between myself, Theresa & the
: regulars here, we can fix it for you.
: DC.
Hi DC - thanks for repyling.
The first problem then is that I've never found a proper recipe to refer to
:(
2 chicken breasts cut into slices across the grain
5 cloves garlic, sliced
3 eggs whisked
Flour
Spring onions
Soy sauce, ginger to taste
1 tb veg oil
1) Pre heat wok, add oil,
2) When hot, add sliced garlic and cook for 20 secs, add spring onions and
cook for 10 secs
3) Part cook the chicken in the oil, add soy sauce and ginger to taste,
place to side
4) Rotate chicken slices in flour, dip in egg mix
5) Place chicken onto baking tray
6) Add remaining garlic and place under a preheated med oven grill until
done
It all seems to fall apart at 4 above, with never enough egg batter on the
chicken. This subsequently leads to the dish looking something like an
omlette ;-))
Any thoughts would be appreciated.
Thanks
--
Tony

[Tony]

Excellent - thanks Chef!

I look forward to trying this. Very much appreciated.

Thanks again
--
Tony



"Chef!" <***@virgin.net> wrote in message news:jkTwc.2$e%***@newsfe2-gui.server.ntli.net...
Hi Tony,

the dish is called "Wor Tip Gai" in Cantonese and is pan grilled as oppose
to conventional top heat grilling\roasting. It's found in many 'Peking'
cuisine retaurants and is a best seller in the Harpenden gaff you mentioned.

To begin get the chicken breasts sliced whole lengthwise, as if
butterflying, - if using large breasts, then you may need to turn 1 into 3
fillets. This reduces the thickness and will give a better finish and
moisture level throughout. Pat dry the breasts with kitchen paper and dust
each one with plain flour and dip in beaten egg. Rest the breasts in the
fridge for 20 minutes. Prior to grilling, dust and dip the chicken again in
egg, and grill on a hot wok or non stick thick pan. At this point just
'swirl the breasts in the pan to keep it from sticking and turn the heat
down to low-med range. Grill for 4- 5 minutes 1st side and brush the
uncooked side with some more egg just before turning. Remember to blast the
wok/pan with a shot of heat and oil just before the breasts are turned
otherwise it can stick. Grill for another 4-5 minutes and lift onto kitchen
paper.

To prepare the sauce, use a small saucepan and the following,

-- Pangrilled Prawns /Chicken with Beijing Sauce Ÿ

1/2 tsp. ginger coulis
pinch chopped garlic
1/2 oz finely shredded leaks or spring onions
1 oz diluted shioahing
1/4 oz sherry vinegar
1/4 oz essence of garlic oil
2/3 cup light meat/fish stock
seasoning
Method

1. Warm the ginger in a pan for 30 seconds.
2. Add vinegar and garlic and turn up the heat.
3. Add the shioahing wine and fuse.
4. Add meat/fish stock and season accordingly.
5. Thicken with a pinch of cornstarch.
6. Add leaks or spring onions and essence of garlic oil and add a little
oil to glaze.

Ginger coulis is microplaned ginger or use a daikon grater and the garlic
oil is vegetable oil infused with garlic cloves. Some restaurants slice and
cook the chicken pieces in the sauce, I prefer to slice it and dress it on
a plate with the sauce drizzled over.

Hope that helps!

Post by Tony
: Hi Tony,
: If you post your recipe, i'm sure between myself, Theresa & the
: regulars here, we can fix it for you.
: DC.
Hi DC - thanks for repyling.
The first problem then is that I've never found a proper recipe to refer to
:(
2 chicken breasts cut into slices across the grain
5 cloves garlic, sliced
3 eggs whisked
Flour
Spring onions
Soy sauce, ginger to taste
1 tb veg oil
1) Pre heat wok, add oil,
2) When hot, add sliced garlic and cook for 20 secs, add spring onions and
cook for 10 secs
3) Part cook the chicken in the oil, add soy sauce and ginger to taste,
place to side
4) Rotate chicken slices in flour, dip in egg mix
5) Place chicken onto baking tray
6) Add remaining garlic and place under a preheated med oven grill until
done
It all seems to fall apart at 4 above, with never enough egg batter on the
chicken. This subsequently leads to the dish looking something like an
omlette ;-))
Any thoughts would be appreciated.
Thanks
--
Tony