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Beijing Chicken Recipe: Ingredients
Beijing Chicken Recipe: Utensils
Beijing Chicken Recipe: Make Marinade
Beijing Chicken Recipe: Heat Water
Beijing Chicken Recipe: Chop Onion & Garlic
Beijing Chicken Recipe: Toast Rice
Beijing Chicken Recipe: Season Rice
Beijing Chicken Recipe: Chop Vegetables
Beijing Chicken Recipe: Chop Mushrooms & Rosemary
Beijing Chicken Recipe: Season Vegetables
Beijing Chicken Recipe: Mix Rice With Bread Crumbs
Beijing Chicken Recipe: Cook Chicken
Beijing Chicken Recipe: Saute Rice Cakes
Beijing Chicken Recipe: Toast Sesame Seeds
Serve Beijing Chicken
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For Beijing chicken, the chicken needs to be sautéed with oil and seasoning. Cook Beijing chicken with tip… More
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Summary: For Beijing chicken, the chicken needs to be sautéed with oil and seasoning. Cook Beijing chicken with tips from a chef in this free video on Chinese food recipes.
Sven Robinson began his culinary career in 1983. His 25 years of experience working in restaurants in Maine, Massachusetts, New York, Virginia, Arizona, San Francisco and Los Angeles...read more
"We formed the rice cakes but we're not going to cook them right now because our chicken is going to take just a little bit longer. So we've taken our chicken which is marinated, we're making sure that everything is still covering the chicken. Then we are going to go and turn our front burner on up to about six and we're going to heat a tablespoon of oil. While we're waiting, for the oil to heat up, I'm going to go ahead and cut up another two cloves of garlic. We're going to be sauteing the chicken in this. So we're going to remove our brown ends. We're going to discard them because we're going to cut them as big as they were so we don't want them to get all mixed up. Clean the knife, chop our garlic once more and we're going to add it to our pan. We're going to move our oil around so it covers all the bottom of the pan and we're going to flip our chicken over, making sure that all of these flavors are incorporated on both sides. Then we're going to add it straight to the pan. We're going to reserve this juice we're going to be adding a little bit of it for the flavor but we're not going to dump the whole thing in."
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