Peking style chicken with pan roasted grape hoisin
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Roasting
What do you do when you have a mean craving for Peking Duck, but no chance of getting one at the moment? Invent something with the crispy, earthy, salty, sweet, spicy, cool, crunchy flavor notes from things you already have in your fridge and pantry! Chicken thighs aren't quite duck, but their dark meat and crisp-friendly skin do the trick. And pan roasted grapes make a great base for homemade hoisin. And, add a few whole, for silky fragrant pillows to gild the lily. I didn't feel like fussing with making pancakes, so I deconstructed the whole dish and served it with wide rice noodles tossed with cucumber shreds, scallion and toasted sesame. It's an easy way to tide me over til my next trip to Chinatown.
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