PEKING CHICKEN WRAPS

Ingredients:

1 (1 to 1-1/2 kg)

MAGNOLIA FRESH CHICKEN

1/4	cup	honey
2	tbsp	cooking wine
2	tbsp	Hoisin sauce
2	tsp	five-spice powder or ngo-hiong

1	pack	store-bought flour tortillas
1/2	cup	Hoisin sauce
2	cup	Peking chicken meat flakes
1	pc	cucumber, peeled, seeded and cut into 1-1/2" x 1-1/2" pieces
2	stalks	onion leeks, use stalks only, cut into 1-1/2" pieces, lengthwise
15	pc	green onions, blanched

Procedure:

Wash chicken and remove excess fat from cavity. Pierce skin with a fork. Blanch for about 30 seconds to 1 minute.
Place chicken on a rack then refrigerate for at least 2 hours to dry out skin.
Mix glaze ingredients in a small saucepan. Bring mixture to a boil then simmer for 2 to 3 minutes. Remove from heat. Set aside to cool.
Preheat oven to 320°F. Place stuffing inside chicken. Brush chicken with glaze. Bake for 1-1/2 hours, brushing with glaze every 30 minutes. Cool. Shred meat to make chicken flakes.
Peking Chicken Wraps: spread about a tablespoon of hoisin sauce on a tortilla. Arrange chicken flakes, cucumber sticks then leeks. Roll tortilla. Tie with spring onions to hold the wrap.

Makes 10 to 12 servings. Tip/s: You can slice the rolls into 2 pieces to make them bite-sized.

Share This Recipe