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Cjscott
Roasted peking chicken with hoisin sauce
Spicy chicken from the oven with spring onion, cucumber and hoisin sauce in wraps of lettuce.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Clean the orange and grate the orange zest, press the garlic and grate the ginger.
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Mix the orange zest, the garlic, soy sauce, rice vinegar, honey and five spice powder into a smooth marinade.
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Dab the chicken dry with kitchen paper. Brush the chicken with the marinade using a brush.
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Place the chicken with the breast down on a baking sheet covered with parchment paper. Turn after 45 minutes and roast for another 15 minutes.
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The chicken is cooked if you prick between the paw and the body and clear liquid comes out.
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Cut the spring onions into thin rings. Remove the leaves from the head of lettuce.
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Cut the cucumbers into thin slices and mix with the rest of the rice vinegar.
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Serve the chicken with the iceberg lettuce, which you use as wraps, the spring onion, cucumber and the hoisin sauce.
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Always pull some chicken off the bone and fill a salad with chicken, cucumber and a spoonful of hoisin sauce. Sprinkle with spring onions and fold close.
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Nutrition
600Calories
Sodium0% DV1.560mg
Fat57% DV37g
Protein88% DV44g
Carbs7% DV22g
Fiber12% DV3g
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