No-Peeking Peking Chicken

Hiya! I was rooting around the Net the other day looking for some chicken thigh recipes. Came across several I want to try. Did try one. I’ll tell you about it as soon as you charge up your mug with a splash (careful!) of coffee and grab a virtual treat to munch on. 

This recipe is called “No Peeking Peking Chicken” It’s really a slow-cooker recipe but I changed it because a) we don’t have a slow cooker (Santa Claus...are you listening?) and b) I didn’t have 4 hours to spend waiting. Read on...

I used bone-in chicken thighs but discarded the skin. It comes out tasting something like a chickenized Peking Duck – thus the name. Tasty!

Makes: 2 servings (4 if you use 8 thighs)

Prep: 15 mins + marinade time

Cook: 1 hr

Ingredients

• 8 bone-in chicken thighs, skin discarded (I only used 4 thighs but didn’t adjust the rest of the ingredients much. Go by your own preferences.)

• Salt and pepper

• 3/4 cup chopped green onions(about 6) (I used 3 chopped on an angle – a la Français)

• 4 cloves garlic, chopped

• 1/4 cup soy sauce

• 3 tablespoons honey

• 1 tablespoon grated fresh ginger

• 1/4 teaspoon sesame oil

OUT-OF-THE-POT INGREDIENTS:

• 1/4 cup chopped green onions(about 2)

Directions

1. In a  medium-sized bowl, combine 3/4 cup green onions, garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken; cover with plastic wrap  and let marinate for an hour or two. Toss it every once in a while.
2. Put the chicken in an oven-proof baking dish and pour the remaining sauce over the chicken thighs.
3. Cover with foil and bake at 350 for 30 minutes.
4. Take the dish out, remove the foil, (Dang...you caught me peeking!) turn the chicken thighs over; baste the chicken with the sauce and put it back in the oven. I leave the foil off and bake for another 30 minutes. 
5. Take it out; ladle the sauce up and around the chicken and then let it rest for a few minutes.
6. Serve it with the pan juices and sprinkle on 1/4 cup green onions. Sides: steamed rice and steamed veggies such as asparagus or bok choy.
7. Enjoy!

GOT LEFTOVERS?

Make fried rice. Pull any leftover chicken meat off the bone and reserve with the sauce. Heat some oil in a skillet. Add a beaten egg and cook through. Add leftover cooked rice and stir-fry. Stir in the reserved chicken and enough of the sauce to flavour and moisten. You can always add more bok choy, julienned carrots, and/or sweet peppers. Another yummy Asian dish!

I gotta go. Getting hungry! See ya, eh!

Bob