Peking Chicken


Peking Chicken

I love Peking duck! And we have the best chicken's I've ever tasted with the our Cherry Tree Organic chickens. Being a bit of a creative thinker, I have adapted this Jaimie Olive recipe for Peking Duck. One of the things I love most about Jaime is that he makes seemingly complicated dishes accessible for the home cooks. This recipe is such an example. Have a read and see how easy it is to cook up your own Peking Duck, or chicken if you do what I do

Peking Chicken

Put oven on to 180 C.
Rub your chicken all over with our stunning Fill Good Chinese 5 Spice.
Inside and out. Place some grated fresh ginger inside the cavity.
I like to braise my chicken a few times in the beginning and let the skin crisp up.
I know my chook is ready when I stab the thigh and clear or no juices come out.

While the chicken is cooking I made my plum sauce. There have been times, plums have been out of season and I have used berries instead. It's just like making a spicy jam. Equally delicous!

Plum Sauce
Take about
10 plums,( frozen 2 cups)  berries cut and destone, placing into a saucepan with
5 tablespoons sugar, 
1/2 teaspoon 5 spice
2 tablespoons tamari/soy sauce
grated zest of an 1/2 orange
A splash of water

Bring to the boil, then simmer until you get a nice shiny pulp

Easy Peking Pancakes
Combine in a bowl
1 cup of plain flour
4 tablespoons corn flour
Then slowly whisk in 
1/4 water
1/4 cup mill
2 eggs

Until a smooth batter is formed.
Fry these pancakes to be palm size. Stack and set aside, keeping them warm

Build With
Slice into sticks
Spring Onion

Serve Yourself!
Bring your chicken to the table shredded. Take a pancake, place some duck, a bit of spring onion, a little cucumber and a dollop of plum sauce on to it, then roll it up – lovely.