This is a far-off rendition of one of my favorite dishes, peking duck. I love peking duck so much that I actually used the name as my first password. (That was way before we needed a capital letter, a symbol, 8 letters and to find the buses to prove we are not a robot). I even love peking duck so much that when I had a free night on a book tour in NYC, I took a $50 cab ride across town to get some. Sadly, upon my arrival, I found out I had to buy a whole duck. I was by myself, so after drooling over the next table’s duck, I went home without a taste.
I still love Peking duck, but it is really difficult to find a restaurant that does it well—extra crispy skin, moist meat, all slathered with hoisin sauce and rolled up in a tender mandarin pancake with slivers of scallions. I’m willing to forego the pancake for a puffy roll, but can’t compromise on that shattering skin and moist meat.
One night out of longing for the sweet taste of hoisin, I mixed it with plum sauce and brushed it on chicken before and after I grilled it. This has very little to do with authentic peking duck, but it is pretty fabulous on its own.
If you own my Entertaining on the Run cookbook, you most likely have seen this recipe in it. I much prefer to creating new recipes to making old ones, so rarely do I make recipes from my cookbooks. I make an exception for this one, however, because it is so easy to prepare and delicious.
The pea guacamole is kind of out-there, but it works well and is easier than trying to find avocados that are ripe and aren’t black inside. My choice for tortillas are Mi Rancho if you can find them.
Chinese Plum Sauce and Hoisin sauces are great on more than chicken. They make a great dip for veggies and is terrific as a glaze for eggplant. and fish steaks.
This is a terrific meal for the family, for another couple or for a crowd. Simply set out all the ingredients, sit back and enjoy the compliments.
PEKING CHICKEN IN TORTILLAS
3/4 cup Chinese plum sauce (7 to 8 oz. jar)
1/2 cup hoisin sauce
4 to 6 boneless skinless chicken breast halves (about 1-1/4 pounds total)
8 100% whole wheat tortillas (about 7-inches)
Condiments
1 recipe Sweet Pea Guacamole (see recipe here)
8 to 10 green onions, sliced lengthwise into halves or quarters
1 can (8 oz.) sliced water chestnuts, drained and cut into strips
1 cup cilantro leaves, torn into sprigs
1. To marinate: In a small bowl stir together plum and hoisin sauces. Cut fat from chicken and discard, rinse chicken and pat dry. Place in a plastic zipper bag and pour half the marinade over. Marinate in the refrigerator for several hours or overnight, turning once. Refrigerate remaining marinade for sauce.
2. To grill or cook: Oil grill rack and place 3 to 4-inches from coals. Heat coals. Remove chicken from marinade but do not blot dry. Grill chicken until almost cooked through, about 3 to 4 minutes per side. Brush with marinade and grill on each side for an additional minute or until golden. Chicken can also be grilled indoors on a grill pan or broiled. Remove to a cutting board and slice lengthwise into 1/4-inch strips.
3. To heat tortillas: Divide tortillas in half and wrap in a cloth napkins or towels to heat in microwave or foil for conventional oven. Microwave 1 packet on high (100%) for 30 seconds or until warm. (For a larger party, 8 tortillas can be wrapped together and microwaved on high for 1 to 2 minutes. Do not microwave more than 8 at a time or they will not heat evenly) Or, bake at 350 degrees for 10 minutes or until heated through.
4. To serve: Offer each person a warm tortilla. Spread with reserved marinade, top with chicken and assorted condiments, roll up and enjoy. When guests have finished their first tortilla, microwave or bake second packet in the same manner.
Makes 4 servings, 2 tortillas per person.
