Ching Shih would probably have wanted Peking Duck rather than chicken, but these are just as good!
Honey Peking Chicken
4 chicken breasts, skin on
1-1/2 teaspoons five spice powder
3 slices of ginger, smashed with side of knife
3 tablespoons dark soy sauce
1 teaspoon sesame oil
1 teaspoon Shao Hsing rice wine (or dry sherry)
2 tablespoons honey
1 teaspoon rice vinegar
2 teaspoons kosher salt (or 1 tsp table salt)
1/2 teaspoon ground black pepper
1. Using the tines of the fork, prick holes through the skin and meat of the chicken. This allows for the marinade to seep through. Combine all the rest of the ingredients and marinate the chicken breasts for up to 4 hours.
2. Pre-heat oven to 400 degrees. Drain the breasts, discard marinade, and pat the chicken very dry, especially the skin side. Heat 3 tablespoons of cooking oil in large oven proof fry pan on high heat. When oil is hot, place chicken, skin side down in the pan. Fry until the skin is golden and crisp, about 3 minutes. (tip: don’t move the chicken when you are frying it. just leave it alone and let it fry to crisp up) Turn skin side up and place oven proof fry pan in the oven for 15 minutes, until cooked through.
3. Remove from pan and let rest on cutting board for 10 minutes. Carefully cut the chicken breast into thin 1/2″ slices – try cutting on the diagonal to get nice, long, thin slices.
2 tablespoons all-purpose flour for dusting work surface
2 cans Pillsbury Buttermilk Biscuit dough (7.5 ounces each)
20 parchment squares (about 4″x4″)
1. Dust work surface with the flour. Open the can of dough. Separate out the biscuits – there should be 10 in each can. Keep the dough covered loosely with plastic wrap or towel. Roll each biscuit into an oval and fold in half. Place on parchment square. Keep covered until ready to steam.
2. Steam the buns for 12 minutes. You’ll steam the buns in batches, avoid overcrowding the plate while steaming otherwise the buns will stick to each other.
1 English or Japanese cucumber, cut into very thin julienned strips, soaked in 1 cup ice cold water, drain before serving
3 green onion stalks, cut into the thinnest possible shavings, soaked in 1 cup of ice cold water. drain before serving
1/2 cup Hoisin Sauce
Open bun up (careful not to break it apart!), slather some Hoisin sauce, add 3 slices of chicken, a few cucumber strips, and green onion shavings. Enjoy.