Did you know that a Pekin chicken is a short, Chinese Bantam with a ridiculous amount of feathers all the way down their legs and covering their feet? That’s what I learned when accidentally misspelling Peking Chicken. I guess you’re never too old to learn!!!
Peking sauce is used in Chinese cooking, especially in the Bejing area, according to the internet, which, of course, is never wrong! 🙂 It seems to be similar to American barbecue sauce in that every region, every household has a different recipe. That is why I can call this “Peking Chicken” without stomping on any cultural toes.
I am always looking for new flavour combinations, and this one was wonderful — fresh and lemony, rich and gingery, smooth and shiny. Okay, that last one is a little weird, but it’s a very pretty sauce.
The humble grater is going to be our star kitchen utensil for this dish. Use it to grate the ginger, garlic, shallot, and lemon peel, then throw it in the dishwasher until next time.
Combine all the marinade ingredients and pour over the chicken thighs in the pressure cooker. (If you like to cook thighs other ways, no problem. The marinade will turn saucier and thicker. I just like speed!)
Once the chicken is done, just strain the marinade and thicken with a little cornstarch. It’s not a really thick, clingy sauce, but beautiful, light, and fresh.
PrintPeking Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 8 bone-in chicken thighs, skin and extra fat removed
- 1 shallot, grated
- 4 cloves garlic, grated
- 1/4 cup gluten free tamari sauce (or soy sauce)
- 2 Tbsp honey
- 2 Tbsp freshly grated ginger (about the size of your thumb)
- 3 Tbsp white wine
- 1 Tbsp oil
- 1 lemon, zested and juiced
- 1/8 tsp white pepper
- 1 Tbsp corn starch
- Green onions or chives for topping
Instructions
- Grate the shallot, garlic, and ginger into a small bowl
- Zest the lemon into the same bowl, then add the lemon juice
- Add the tamari sauce, honey, oil, wine, and white pepper, stirring until combined
- Place the chicken thighs into the pressure cooker – layering them with the marinade
- Allow the chicken to sit in the marinade for at least 1/2 hour
- Close up the pressure cooker, set to 12 minutes on high
- Allow the steam to release naturally, then check the temperature of the chicken. If it hasn’t reached 165 degrees, close up the cooker and set for another 2-3 minutes
- Remove meat to a plate and cover
- Strain the marinade, then bring to a boil (either in a sauce pan or in the cooker set to “brown”)
- Combine the corn starch with a tablespoon of water and whisk into the boiling marinade
- Serve chicken with sauce, and a generous topping of chives or green onions, and sesame seeds (if desired)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2 chicken thighs
