Title: Peking Chicken
Categories: Chicken Lowcal
Yield: 6 Servings

5		Cloves of garlic, minced
		(about 5 teaspoons)
2	tb	Minced fresh giner
1	c	Hoisin sauce
1/4	c	Soy sauce
1/4	c	Rice wine vinegar
1/4	c	Honey
2	lb	Skinless, boneless chicken
		Breasts, thinly sliced
		Across the grain
12		Scallions
1	tb	Sesame oil
12		Flour tortillas

1. Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in a small bowl. Whisk to mix. Set aside half of this mixture to use as a sauce. Marinate the chicken in the remaining mixture for one to two hours, stirring several times.

2. Meantime, make the scallion brushes. Cut the roots and greens off the scallions. There should be 3" pieces of scallion white remaining. Make a series of 1" 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.

3. Just before serving, heat the oil in a large non-stick frying pan. Cook the chicken over medium heat for 2 minutes, or until well done. Set aside and keep warm. Lightly brush each tortilla with water and toast in a non-stick frying pan over high heat (or warm in a steamer). Divide the reserved marinade among 6 small ramekins or dishes.

4. Mount the chicken in the center of a platter. Arrange the tortillas (fold them in quarters or halves and scallion brushes around the chicken. Invite guests to use a scallion to brush a tortilla with hoisin sauce. Have them place a spoonful of chicken and the scallion brush in a tortilla and roll it into a cone.

Nutritional Information (per serving): Calories 436, protein 42gm, fat 8gm, carbohydrate 47gm, sodium 1519mg, cholesterol 96mg

Source: High-Flavor Low-Fat Cooking by Steven Raichlen Submitted By SUSAN ANDERSON On WED, 11-17-93 (20:55)

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