Peking Chicken

Recipe Ingredients

4 tablespoons	60ml	Honey
2 1/2 tablespoons	37ml	Soy sauce
2 teaspoons	10ml	Lemon juice
2		Fresh ginger - pared and
		Minced
2		Garlic cloves - finely minced (large)
1/4 teaspoon	1.3ml	Paprika
1 tablespoon	15ml	Sesame seeds
4		Skinless - boneless chicken
2		Flour tortillas
2		Scallions - quartered
		And cut into - 2-inch slivers
1 cup	237ml	Hoisin sauce or Chinese - plum sauce
4 teaspoons	20ml	Minced cilantro or parsley
7		Bounty select-a-size - white paper towel

Recipe Instructions

Well, it had to come to this. Taking recipes from paper towel ads. Sigh... See what new toys will do to you? And frankly, if you overlook the fact that this "Peking" chicken recipe completely ignores the spirit of Peking Duck which is cooked primarily for the SKIN, it doesn't sound half bad.

For speed as well as convenience, there's nothing like a microwave oven. And, remember that any paper product can burn if used improperly in a microwave or conventional oven. In case of fire, turn microwave off and leave door closed.

1. In 12-inch round or oval microwave-safe baking dish combine honey, soy sauce, lemon juice, ginger, garlic, paprika and sesame seeds. Stir well.

2. Coat chicken breasts with marinade, reserving extra sauce; arrange chicken in ring fashion, with ends touching. Cover and refrigerate for 1 to 2 hours.

3. Cover with 4 sections of paper towel, tucking ends underneath dish.

4. Cook on HIGH for 6 to 7 minutes, just until chicken loses its pinkness in the thickest part.

5. To heat tortillas, use 3 sections of paper towels. Place tortillas in center and fold over sides. Heat one stack on HIGH for 1 to 2 minutes, just until warm to the touch. Heat remaining stack as needed.

6. To serve, slice chicken and arrange on a platter. Pass small dishes of sliced scallions, hoisin sauce, cilantro and warm tortillas.

7. To eat, spread sauce on tortilla; place chicken, scallions and cilantro inside. Roll up and eat with your fingers.

From a Bounty Paper Towel ad, Readers Digest, 10/92.

Source:
Jeff Smith

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