Peking Chicken Recipe

Inspired by Giselle Miami

Time1h

Serves4

Free Range, Bao Buns, Hoisin, Leeks, Radishes

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Free Range Chicken Breast

4 pieces Bao Buns

4 tablespoons Hoisin Sauce

2 medium Leeks

3 1/2 oz (100 grams) Radishes

2 cloves Garlic

1 tablespoon Ginger

2 tablespoons Aged soy sauce

1 tablespoon Toasted sesame oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Chicken

Start by cutting the free range chicken breast into thin strips. Marinate the chicken with soy sauce, hoisin sauce, minced garlic, grated ginger, sesame oil, salt, and black pepper. Let it sit for at least 30 minutes.

Cook the Chicken

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 5-7 minutes. Remove from heat and set aside.

Prepare the Vegetables

While the chicken is cooking, wash and slice the leeks and radishes. The leeks should be cut into thin rings, and the radishes can be sliced thinly or julienned.

Assemble the Bao Buns

Steam the bao buns according to package instructions. Once steamed, open each bun and fill with a portion of the cooked chicken, leeks, and radishes.

Serve

Serve the Peking Chicken Bao Buns warm with extra hoisin sauce on the side for dipping.