Peking Cluck

Isn't the name adorable? I wish I could take credit for it, but I saw it in a Woman's Day magazine back in the early 90's.  It was a simple recipe using just plain leftover roasted chicken on flour tortillas, hoisin sauce, cucumber and scallions. Now that we have access Asian markets and Amazon we are able to find more authentic ingredients so although this recipe has stayed with me, it has  changed with the times. 

Instead of plain leftover chicken, I bake the chicken in a marinade which results in a more of a laquered appearance, juicy and flavorful. I now also opt for Mandarin pancakes or Moo Shu wrappers. The hoisin sauce is essential for this dish and can easily be found in most supermarkets.

This recipe is great for an easy weeknight dinner or even a lunch.

For the Chicken

3 Chicken breasts (about a lb in total)

2 TBLSP Light Soy sauce

1 TBLSP Dark Soy sauce

1/4 tsp Sesame oil

1 & 1/2 tsp Sugar

3 cloves Garlic, smashed

1 inch piece of Ginger, sliced into a few rounds

1/2 tsp Five Spice powder

For the rest of the dish

Mandarin pancakes or Moo Shu shells (you can sub flour tortillas if you can't find these) 

1 Cucumber, cut into long thin strips

4 Scallions, sliced

Hoisin sauce 

Preheat the oven to 375. 

Combine the marinade ingredients, put the chicken into a small baking dish so the chicken is nestled together pretty tightly. 

Pour the marinade over the chicken.

Bake for 30 minutes, turnin about 3 or 4 times. 

Remove to a cutting board and let rest for about 5 minutes.

Place the moo shu shells/Mandarin pancakes to a plate covered with a damp paper towel and microwave for 60 seconds no 50% power.

Slice the chicken crosswise and arrange on a plate with the cucumber and scallions.

To assemble, spread a thin layer of hoisin sauce on a pancake, place a few slices of chicken on top and top with cucumber and scallions. Roll like a burrito leaving one end open.

12 Pancakes

Serves 4

Saturated fat:  0

Unsaturated fat: 7.5 grams (3 pancakes)