I make the most crispy crust. Juicy chicken in the oven through the Beijing method.

Today I will share with you a recipe for cooking chicken with a crispy crust.

Chicken in the oven through the Beijing method allows meats to remain juicy, gentle, and the crunch of roasted skin makes this dish just unmatched. Prepare the Beijing chicken in my recipe and make a gastronomic holiday to your households.

Peking Chicken
Peking Chicken

Ingredients:

  • Chicken - 1 pc
  • Sugar - 6 tbsp. span
  • Water - 5.5 l
  • Soy sauce - 250 ml
  • Salt - 40 g
A chicken in the oven
A chicken in the oven

Cooking:

In the pan put a chicken, poured with one liter of water, diluted with 40 grams of salt. We leave the chicken in the brine for 15 hours, removing in the refrigerator. In the pan pour 4.5 liters of water and put on the stove. We send 6 tablespoons of sugar, 250 ml of soy sauce, bring to a boil.

The chicken cling to 2 hooks, keep over the pan, and wearing it from all sides with boiling water with soy sauce and sugar. Then the chicken is sent to the cool brine, in which it was marinated for 15 hours. We repeat the procedure 3-4 times. It must be done in order for chicken skin to stretch and turned out to be a beautiful, uniform shade. The chicken is dried with a paper towel, hooks cling to the grille and send in the ovens for 10-15 minutes, setting the temperature of 130 degrees and turning on the convection. After the expiration of 10-15 minutes, we increase the temperature of the brass cabinet to 180 degrees and are preparing for another 15-17 minutes.

Juicy chicken with crisp crust
Juicy chicken with crisp crust

I put the finished chicken on the plate, cut and submit to the table.

Prepare with us and delight delicious food yourself and your loved ones.

Enjoy your meal!

Many readers certainly heard about the dish, which had long been the face of Chinese cuisine, - Peking duck. Of course, this dish is incredibly tasty, but it is necessary to spend a few long hours to prepare a duck. Another thing is the chicken recipe in Peking. You will need less than an hour for the cooking of the chicken, it is an excellent quick recipe for a delicious dinner.

Chicken with pineapples in Peking

Peking Chicken Recipe in Sweet Sweet Sauce

Just like a duck, we suggest you to prepare a delicious chicken with pineapples. With them, the chicken is obtained sweet, juicy, soft. Fully, the taste of gamma chicken is revealed together with the most popular Eastern sauce - soy, as well as with the most simple, but such fragrant spices.

For the preparation of chicken, you will also need a deep thick frying pan. Wonderful if you find wok. You can also use the cauldron for a good meat roasted.

Chinese dish

Ingredients

To prepare a dinner in our recipe chicken in Beijing at home you will need:

  • 500 g chicken fillet;
  • 2 Bulgarian peppers;
  • 1 bank canned pineapples;
  • soy sauce;
  • oil for frying;
  • 2 tbsp. l. starch;
  • 1 tbsp. l. flour;
  • 2 tbsp. l ketchup;
  • 1 tbsp. l. apple vinegar;
  • 2 tbsp. l. honey;
  • 30 g of ginger root
  • Bunch of green onion.

Since soy sauce is salty, you will not need salt. But the pepper you can add to taste. Canned pineapples you can replace fresh. Separately, it is worth saying about honey: it can be replaced with sugar or if you use the canned pineapple in Beijing chicken recipe, their syrup.

Fragrant chicken in Peking

Preparation and frying meat

We begin to cook the chicken in Peking. The recipe is very simple, and even a person who starts to know the world of cooking will probably cope with him.

Begins the preparation of dishes from chicken breast. It is thoroughly rinsed and dry on paper or kitchen wafer towels. Remove the film, fat strata and, if there is, bones. Fillet do not too small pieces. Remember that during the frying chicken is much reduced in size. Put pieces into a deep glass or enameled bowl, pour it with soy sauce so that the slice of the pieces, and leave in the refrigerator for an hour and a half. Soy sauce softening and impresses pieces in front of the roasting.

After a half hour, add 1 tbsp into a bowl of chicken l. Starch, 1 tbsp. l. Flour and stir carefully. Stir well to all pieces covered with a klyar.

In a frying pan hears the oil. For roast you can use both lean and vegetable. Most often, the chefs are mixed vegetable and olive in proportion 1: 1. Oils for frying need a lot so that it completely covers pieces of fillet. It is for this that it is better to use the Wok or Kazan, and the fryer is also suitable.

In small portions, lay out pieces of meat into the hot oil, fry them, turning every 3-5 minutes, until complete readiness.

Finished portions of fillets lay out on a dry clean plate, allow the oil to drain. You can put several napkins or paper towels on the bottom of the plates.

Juicy chicken in sauce

Sweet and sour sauce

Further, on the recipe of chicken in Beijing, it is necessary to cook sauce. Move the deep oil pan. Preheat it.

Bulgarian pepper clean and rinse from seed residue, remove white partitions. Cut it with large squares, lay out on the pan and fry, without stopping stirring. For him, enough 2-3 minutes. Pepper should turn out to be juicy, crispy, not mild and raffered.

Clean the root of the ginger and soda on a shallow grater, put into the frying pan. There, send and slices of pineapple sliced ​​by small squares. Add with them apple vinegar and half a cup of boiled water. As we said, you can also use syrup from pineapples instead of honey. If you still use water, then add 2 tbsp. l. Sugar or honey. Mix all thoroughly and put 2-3 minutes. Optional for spicy aroma, add a small finely chopped clove of garlic. It will affect the taste little, but it is not bad for an appetizing aroma.

Add several spoons of ketchup or tomato paste into the sauce. Think sauce with tablespoon starch. Carefully stir the ingredients. All that remains to complete the recipe for chicken in Peking - add roasted in oil fillet.

Lay out the chicken in the sauce, gently mix it with the contents of the frying pan so that the sauce completely impregnated with fillets. Reduce the fire, cover the dish with a lid and remove a few minutes.

Chinese chicken

Innings

That's all, Peking chicken is ready. It remains only to make a portion and file to the table. Traditionally, white square plates are used to supply Chinese dishes. Lay into the center a little side dish (perfectly fit rice and vegetable salad) and a delicious chicken. Push the dish with a green finely chopped home. The dish is comfortable to eat both for a fork and chopsticks.

Recipe cooking chicken

Here is such a simple chicken recipe in Peking. Prepare, surprising the native Chinese dishes of Chinese cuisine. Enjoy your meal!

Secrets of cooking chicken in Peking

Sometimes many hostesses want to surprise their households, prepare an exotic dish of the simplest ingredients. An excellent option will be chicken in Peking. Juicy delicacy with oriental spices can easily prepare at home. The main thing is to step by step to follow the presented recipe.

Benefit and harm

Chicken meat is rich in high protein content and is widely used in nutrition. It is introduced into a children's diet, as well as it is very popular among athletes. Eating meat poultry favorably affects the nervous system and strengthens immunity. Chicken broth has excellent medicinal properties. It contains the vitamins of the group A and B, which help to restore the vitality after prolonged disease.

Despite all the advantages, the meat of the chicken can cause an allergic reaction. And also a lot of fat is contained in a monster of carcass. Therefore, people who adhere to the right nutrition, it is better to get rid of the skins, prepare meat for a couple. Fried and smoked chicken contains a lot of harmful cholesterol. Its excessive use threatens atherosclerosis.

Peking chicken contains no more than 140 kcal per 100 grams of the product. Juicy is rich in vital trace elements and vitamins (C, PP). All households can use it in food (from three years).

Right choice

You need a whole chicken or its separate parts for the preparation of Eastern East Kushan. In order for the dish to be incredibly juicy and gentle, treat the choice of carcasses with all seriousness. So, pay attention to the following nuances:

  1. Make a choice in favor of fresh, chilled meat, the frozen product to buy is not recommended;
  2. Focus on the date of manufacture and shelf life;
  3. Packaging must be completely sealed, without damage;
  4. From the carcass does not come unpleasant odor;
  5. A healthy bird has a pale pink meat color, a white fat stupor and a rounded shape of a breast.

Chilled product store not more than 7 days. If you purchased a chicken in a frozen form, then do not resort to the "services" of the microwave oven. The product must be pulled out at room temperature. Thus, leave the carcass on the kitchen table for 2-3 hours, and then thoroughly wash the water remnants with water.

History of dishes

Beijing's duck or chicken is a traditional Chinese dish, and many tourists start their acquaintance with exotic cuisine from him. Birds are baked in suspended state over open fire. However, modern cookies prefer to prepare the chicken in Peking in a closed oven. Thus, the bird is obtained inside juicy, and the outside is covered with an incredibly tasty crispy crust. In order to try eastern delicacy, optionally go to China. The delicious chicken will be prepared independently. It is best for these purposes a broiler chicken weighing up to 1.5 kg.

Recipes

For cooking chicken in Peking at home The following ingredients will be needed:

  1. Young chicken (1 kg);
  2. Liquid honey (2-3 tablespoons);
  3. Sugar sand (2 tablespoons);
  4. soy sauce;
  5. sesame oil;
  6. greens;
  7. glass of water.

We take a carcass, rinse thoroughly, and remove the residues of moisture with a paper towel. We rub her salt and black pepper. Next Mix the oil, soy sauce, honey and sugar. With the help of a tassel, we put marinade on a carcass, sprinkled with spices and leave for 1-2 hours in a cool place. We pull out the chicken and lay it on a baking sheet, we pour some water and soy sauce to the bottom. We ship into the oven for an hour and a half. The finished dish sprinkle with greens and serve hot to the table.

The carcass can also be suspended with small hooks to the lattice, which is located in the oven, and fry on medium heat. Thus, Peking chicken will be as close as possible to the traditional preparation recipe.

Another option of the Eastern dish implies the use of only individual parts of the chicken. So, take:

  1. fillet (600-800 grams);
  2. one egg;
  3. starch and flour (3-4 tablespoons);
  4. garlic (3-4 teeth);
  5. green onions;
  6. one orange;
  7. soy sauce;
  8. ginger;
  9. Brown sugar;
  10. vegetable oil (1 tablespoon);
  11. Water (1 cup).

Carefully my meat, cut into small pieces.

In a separate container mix flour, starch, butter and soy sauce (3 tablespoons). Add meat and mix in the mixture. Next, lay out fillet in the marinade on the pan with olive oil and fry before the appearance of a golden crust. Finished pieces of meat without gravy lay out on a separate plate. In another pan, inspire the chopped green onions and garlic. We add starch dissolved in water, soy sauce and brown sugar. Three on the grater of ginger and zest orange, which also pour out in the pan. Mass are thoroughly mixing and tomim on slow heat until it thickens. In the resulting sauce lay out pieces of chicken and mix again. We apply to the table in the hot. For the side dish, boiled rice or potato mashed potatoes are perfect.

On how to prepare a juicy sour-sweet chicken in the oven, see the next video.

Peking Chicken - Photo Step 1

Whip egg. In it put the flour, starch, we pour oil, 2 tbsp. Spoons of soy sauce. Mix and put on this mixture chopped into small pieces of chicken. Mix.

Peking Chicken - Photo Step 2

We put a frying pan on strong fire. We pour olive oil (do not regret) and parts chicken in it before the formation of an appetizing crust.

Peking Chicken - Photo Step 3

We wash the finished pieces with a paper towel (so that it takes over excess fat) and lay out on a plate.

Chicken in Peking - Photo Step 4

On the grater we rub the ginger.

Peking Chicken - Photo Step 5

We rub the zest of two oranges.

Peking Chicken - Photo Step 6

Ruby green onions.

Peking Chicken - Photo Step 7

At the same time, in a droplet of oil, fry finely chopped garlic and green onions.

Peking Chicken - Photo Step 8

Then add all the remaining ingredients to the frying pan. 1 spoonful of starch soluble in 100 ml of water and a fill, we will also add soy sauce, rice vinegar, juice of two oranges, add zest, ginger, brown sugar. We mix and prepare the sauce until it thickens.

Peking Chicken - Photo Step 9

Then we throw a chicken into the pan, mix well and ready! :)

Peking chicken - Photo Step 10

Let's serve a pykin chicken with boiled rice. Bon Appetit! :)

Average rating: 4.1, total votes: 29

Important! The video may differ from the text of the recipe!

The recipe for this dish I have long been stored in my piggy bank. I tried this dish from the familiar Chinese woman, she prepared him right with me, prepared very quickly, rice to the dish was caught even longer than the chicken was prepared. No special ingredients, except for soy sauce, rice vinegar and ginger, not for the preparation of this dish.

Prepare a chicken in Peking can be easily quick. The dish is suitable for home dining, and for a festive table. I am preparing a chicken in Peking (by and large chicken in a sweet and sweet sauce) very often. The most important thing is to keep the balance of sweet, sour and acute in the taste of sauce.

For the preparation of chicken in Peking, we prepare all products.

Ingredients for chicken in Peking

Cut the bell pepper with small squares, pepper can be taken in different colors. Also cut canned pineapple and cut the ginger and garlic very finely.

Cut pepper, pineapple, garlic and ginger

In the saucepan pour one spoon of vegetable oil and fry the ginger, garlic and peppers on a strong fire.

Fry vegetables and pineas

Add pineapple, soy sauce, rice vinegar, sugar, tomato paste and water. I mix well and try to taste. If there is not enough acid, add a bit of vinegar, sweets - sugar, salt - soy sauce.

Add soy sauce and tomato paste

Chicken fillet Cut into small pieces and sprinkled with starch. Well chopping every piece of meat in starch. In the pan, we pour the remaining vegetable oil and fry the pieces of chicken fillet on a strong fire to a tender crust.

Sprinkle with chicken Starch

We lay out meat into the sauce with vegetables and weaving everything together on average fire for 10-15 minutes - until chicken meat and thickening of the sauce.

Put chicken in vegetable sauce

Peking chicken is ready.

Stock Foto Chicken Peking

It is best to serve it with boiled or fried rice. Bon Appetit!

Peking Chicken Recipe

If there is a duck in Peking, why not be a chicken? But in China, they do not, it is not clear why. We have to correct this misunderstanding in urgent order! In addition, I have the most necessary I have - this is the Chinese seasoning 5 spices. By the way, if you do not have this seasoning, you can do it yourself - the instruction will be lower.

Combining complexity: Simply Number of portions:  6Time for preparing: from 45 minutes to 1 hour National cuisine: Asian Preparation type: oven Features: lung

Ingredients:
  • 1 chicken - 1-1.2 kg;
  • soy sauce;
  • honey;
  • Sesame oil;
  • Seasoning "5 spices" - "Ucynyan" *
Chicken in Peking 1

* These spices are used when preparing a variety of Chinese dishes. A mixture of "5 spices" personifies the balance of five major taste sensations - sweet, sour, bitter, sharp and salty. If you do not have a ready-made mixture, you can do it:

  • 2 tbsp. Goroshin Sichuansky pepper (can be replaced by 1 tbsp. Black pepper pepper)
  • 3 stars Badyan (Anisa)
  • 2 tsp Fennel Seeds (Sweet Dill)
  • 2-3 cinnamon sticks or 3 tsp. Moloto.
  • 6 carnation boutons

All ingredients are grinding in melanquer or mini-processor, and stored in a tightly closed bank so that they do not exhale ahead of time.

1. Place the chicken into a suitable ass and water the soy sauce (6-7 tbsp) and a couple of Art. Pour inside. We leave to pickle for several hours and turn around from time to time (my chicken stood in the refrigerator day and I turned it out every 4 hours).

2. Before baking, we give a chicken to warm up to room temperature for an hour. In order for the wings do not burned, I cut off the skin on the sides and testing the tips of the wings.

Chicken in Peking 2

3. Prepare "Polyvka" : I take a soy sauce that remains from marinating, I regain a couple more tbsp. Sauce, add 1 tbsp. Sesame oil, 1 incomplete Ch.L. Mixtures "5 spices" and 1 tbsp. liquid honey. Everything is well stirring.

Chicken in Peking 3

4. I send a chicken in the oven at 200 ° C per 1 hour (+10 min). During the baking, the chicken watering its mixture (dividing it into 3 parts) every 20 minutes. Readiness I check the skewing of a wooden sandpaper breast - should flow transparent juice and no blood.

Chicken in Peking 4

Chicken in Peking 5

That's all ready! The aroma is simply indescribable !!!

The garnish here is best suited.

Bon Appetit!

http://2tarelki.ru/?p=26270 - Link

According to a classic recipe, you need to cook in a special dishes - in a frying pan "wok", but if you do not have, take the usual, only deep and with thicker walls. The basis of the Chinese dish is a chicken breast, which is roasted in a special sauce of several ingredients. Thanks to this, the meat acquires a juiciness, soaking with various excellent tastes and flavors.

  1. After reading the ingredients, we begin to prepare. We take one chicken egg, divide it in a separate container, whipping with a conventional fork or blender to form a mass of homogeneous consistency. The resulting composition is complementary by two tablespoons of soy sauce, starch, flour and butter. We thoroughly mix the total mass. We take a chicken breast, rinse the meat under running water, cut it with pieces of small size and mix with a mixture of eggs, oils, flour, starch and soy sauce. Mix all the ingredients again.

    Raw chicken pieces in marinade in bowl on table

  2. On the slab we put the pan, put a strong fire. When the sudine is gunned, fill it with olive oil. Fluids Do not regret so that the meat is not dry, but juicy, impregnated. I put out chopped pieces of chicken breast in the pan and fry them until the delicious crust of the golden shade appears on the meat.

    Fried chicken pieces in a frying pan with butter

  3. When the meat product reaches the state of readiness, we shift it into another dishes and paper towels we wash roasted pieces. This will allow us to get rid of excess fat.

    Fried chicken pieces on paper napkin

  4. We take the root of ginger, clean it, rinse and rub on a shallow grater.

    whole and grated ginger root

  5. Now proceed to the processing of oranges. Citrums are necessarily rinsed under the jet of running water. Next, gently cut with oranges the peel and rub the zest on a large grater. From the pulp, with the help of juicer, we get orange juice.

    Terching Orange Zestra on Wooden Board

  6. After that, go to a green bow. The product is also thoroughly rinsed and grinding not too finely, but not large.

    Sliced ​​green onions on a wooden cutting board

  7. There comes a turn of garlic. We take a vegetable, we clean it from the husk, we rinse under running water and chop finely. Grinding garlic mix with chopped onions, send in the pan and fry in a small amount of olive oil.

    Sliced ​​green onions in a frying pan with butter

  8. After that, it will stay to prepare the necessary sauce. In the specified amount of water, we dissolve starch, mix with soy sauce, orange juice and a grated zest, rice vinegar, brown sugar and grated ginger. The resulting composition is sent to the frying pan and garlic. Mix all the ingredients thoroughly. Fry the mass on moderate heat until the sauce becomes a destructive consistency.

    Sliced ​​roasted green onions, flooded with sauce, in a frying pan

  9. As soon as the mass of the sauce becomes such as it should be thick, we return to the pan and pieces of chicken breast. Mix the whole composition and the kushana can be considered completely ready.

    Roasted chicken pieces, polished sauce, in a frying pan

  10. We remove the meat from the stove, spend in another dishes or decompose on the portion plates for the speedy feed to the table. The best garnish for such a meat dish is counted boiled rice without additives. So, on the personal experience, you were able to make sure that it was very simple to cook at home in Beijing. Of course, a step-by-step recipe with a photo makes this culinary mission and at all elementary. We wish you a pleasant appetite!

    Portion of Chicken in Peking in a black plate on the table

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