Peking Chicken

Directions

1. 1
   Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in a small bowl.
2. 2
   Whisk to mix.
3. 3
   Set aside half of this mixture to use as a sauce.
4. 4
   Marinate the chicken in the remaining mixture for 1 to 2 hours, stirring several times.
5. 5
   Meanwhile, make the scallion brushes.
6. 6
   Cut the roots and greens off the scallions.
7. 7
   (Reserve the latter for another recipe in this book.)
8. 8
   There should be 3-inch pieces of scallion white remaining.
9. 9
   Make a series of 1-inch lengthwise cuts in each end, gradually rotating the scallion, to form the individual bristles of the brush.
10. 10
    Soak the scallions in a bowl of ice water for a couple of hours to swell the ends of the brushes.
11. 11
    Just before serving, heat the oil in a large nonstick frying pan.
12. 12
    Cook the chicken over medium heat for 2 minutes, or until done.
13. 13
    Set aside and keep warm.
14. 14
    Lightly brush each tortilla with water and toast in a nonstick frying pan over high heat (or warm in a steamer).
15. 15
    Divide the reserved marinade among 6 small ramekins or dishes.
16. 16
    Mound the chicken in the center of a platter.
17. 17
    Arrange the tortillas (fold them in quarters or halves) and scallion brushes around the chicken.
18. 18
    Invite guests to use a scallion to brush a tortilla with hoisin sauce.
19. 19
    Have them place a spoonful of chicken and the scallion brush in a tortilla and roll it into a cone.