Have you seen those browned meats hanging in a display window of a traditional Chinese restaurant? They are usually located near some steaming pots in the area. It is a common sight in a commercial area with Asian themed restaurants.
The reason why I mentioned that food is that we can actually make a version of it right at home. Ducks are more expensive nowadays so I use chicken. The name Pekeng Peking Duck is actually just a play of words. "Pekeng" is actually an adjective in Filipino saying it is "fake". Fake in the sense that I am using chicken instead of duck. But nothing fake to the taste and the preparation of it. To rightly name it should be "Chinese Style Soy Sauce Fried Chicken"
So if you want to try it at home, here is what you need:
Ingredients:
- 4 pcs chicken leg quarters or 1 whole chicken
- 2 cups water or chicken stock
- 4 cloves garlic
- 3 pcs star anise
- 1/4 cup chinese rice wine (optional)
- Onion
- 1/4 cup brown sugar
- 1/2 cup soy sauce
- 1 thumb-sized ginger (julienned)
- Cooking oil for frying or you can also roast your chicken
- 1/2 cup of Flour for gravy
Let's cook!
- Prepare the poaching liquid by mixing in a pot: water, garlic, star anise, chinese rice wine, onion, brown sugar, ginger, and soy sauce.
- Let boil the liquid for about 3 minutes.
- Now we can put in our chicken and boil for 15 minutes in medium fire.
- After boiling the chicken, let it cool down in a separate dish for about an hour.
- We then fry the chicken until golden brown in color. Serve in a separate dish.
- Prepare the gravy by putting small vegetable oil (about 2 tablespoons) and flour in a pan,
- saute for 30 seconds,
- slowly add the poaching liquid where you boiled the chicken from.
- Heat until the sauce thickens while vigorously mixing the pan with a ladle.
- Put a dash of black pepper for added flavor and your gravy is ready.
Serve while hot. Enjoy!
