No-Peeking Peking Chicken
Even though I have lived in Asia for 23 years now, as of 2015, I have never had Peking Duck so I will no be able to judge this one except on the yummy factor when I make it. Bone-in chicken thighs turn meltingly tender when slow cooked in this sauce, which is reminiscent of Peking duck. You can serve the chicken and sauce over rice. This sounds really good and I will be giving this one a try for sure!
Ingredients
- 8 chicken thighs, bone in, skin and extra fat removed
- 6 scallions, chopped, OR use Spring Onions
- 4 cloves garlic, smashed and chopped
- 1/4 cup soy sauce
- 3 tablespoons honey
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon sesame oil
- salt and pepper, to taste
- 2 scallions, chopped, save for garnish when serving
Instructions
- Season the chicken with salt and pepper and place in a lightly greased 6 to 7 quart slow cooker.
- In a small bowl, combine the scallions, garlic, soy sauce, honey, ginger, and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 82 C / 180 F, about 4 hours. Do not lift the lid for the first 3 hours, then you can remove the lid and check the internal temp. Serve with the liquid from the pot, sprinkled with 1/4 cup scallions. Serve over rice.
Notes
Chicken thighs will cost about 65 Baht/kilo, 8 thighs would be about 1 to 1 1/2 kilo, but if you buy quarters (you need to buy 8 quarters) the thighs are larger, price is about the same, but you get 8 legs to use in another recipe. I will estimate this at 130 Baht for just purchased thighs (be on the safe side), so the meal is about 95 cents per person. Serve a vegetable on the side to stretch this even further.
Adapted from an internet recipe.
Sounds very yummy. Will definitely give this one a try…very soon š