“I would be perfectly happy with only Chinese food. Either French or Chinese. Could live with only Chinese.” — Julia Child
If it’s good enough for Julia to eat every day, it’s good enough for us.
Cold, dark winter nights make us crave simple, steamy Chinese dishes.
Plus. Also. We are lazy and the massive Asian market near work makes it easy to pick up mandarin pancakes, barbecued pork loin or roast duck.
We'd like to pick up some barbecued duck or pork to assemble some little peking pancake rolls at home. The hardest the assembly gets is making the little scallions for brushing hoisin sauce:
Cut the roots and greens off the scallions, leaving 3-inch pieces of scallion white remaining.
Make a series of 1-inch lengthwise cuts in each end, gradually rotating the scallion, to form the individual "bristles" of the brush.
Soak the scallions in a bowl of ice water for a couple of hours to swell the ends of the brushes.
Mound the duck, chicken or pork in the centre of a platter.
Arrange the mandarin pancakes (or tortillas cut into quarters) and scallion brushes around the chicken.
PEKING CHICKEN ROLLS
recipe from Lucy Waverman, Globe and Mail
Buy Mandarin pancakes frozen at Asian grocery stores for the best results. Small tortillas or Boston or iceberg lettuce leaves also work well. Let your guests make their own rolls.
1 tablespoon vegetable oil
4 250-gram (8-ounce) chicken breasts boned with skin on
Salt and freshly ground pepper
1 tablespoon honey
2 tablespoons soy sauce
2 teaspoons dry mustard powder
16 Mandarin pancakes
½ cup hoisin sauce
1 teaspoon sesame oil
1 English cucumber, peeled and cut in strips
6 green onions, cut in 3-inch lengths
Heat oil in an oven-proof skillet over medium-high heat. Season chicken
with salt and pepper and sear, skin side down, for 2 minutes each side or until golden. Remove from heat. Place chicken breasts on a baking tray.
Combine honey, soy sauce and mustard, and brush over seared chicken breasts. Let marinate at room temperature for 30 minutes.
Preheat oven to 400 F.
Place baking sheet in oven and bake for 10 to 12 minutes or until juices run clear. Remove from oven and let chicken rest on a carving board for 5 minutes. Slice chicken into thin slices.
Heat Mandarin pancakes by following package directions. Place green onions and cucumbers in small serving dishes.
To serve, spread hoisin on pancake and top with a couple of chicken slices, some cucumber and green onions, then roll up.