Chinese New Year recipes: Peking duck sliders, more

Jan. 31 is the first day of the Chinese New Year! In honor of the holiday, chef Jet Tila shared his recipes for long life noodes and Chinese Peking duck sliders

Long life noodles
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  • For marinade:

    • 1 1/2 tsp. oyster sauce
    • 1 tsp. sesame oil
    • 1/2 tsp. Chinese rice wine or gin
    • 1 1/2 tsp. ginger, fine slice
    • 1/2 tsp. thin soysauce or supreme soy sauce
    • 1/2 tsp. sugar
    • 1/2 tsp. cornstarch
    • 1/8 tsp. salt
    • White Pepper, to taste
    • 1/2 lbs. chicken, thinly sliced
  • For sauce:

    • 1 cup chicken stock
    • 1 1/2 tbsp. cornstarch, slurry
    • 1 tbsp. sesame oil
    • 1 tbsp. oyster sauce
    • 1/2 tsp. dark soy
    • 1 tsp. sugar
    • 1/8 tsp. salt
    • White pepper, to taste
  • For assembly:

    • 3 tbsp. Cooking Oil
    • 1/2 lbs. fresh egg noodles
    • 1 1/2 tbsp. ginger, thinly sliced
    • 2 tsp. garlic, minced
    • 1/2 cup bamboo shoots strips
    • 1/4 lbs. baby bok choy or Chinese broccoli
    • 4-6 black Chinese mushrooms soaked 30 min. Stems discarded, sliced
    • 3 green onion, cut into 1 1/2" Pieces


Baking Directions:

For marinade:Combine all marinade ingredients in a large bowl. Add chicken. Let stand for 30 minutes.For sauce and assembly:Put wok on high heat and add oil coating the pan completely. Add garlic and cook until light brown. Add noodles to pan and cook until tender, about 2 minutes. Add ginger, bok choy and mushrooms and let cook for about 30 seconds. Add the chicken with marinade and cook for about two minutes or until chicken medium well. Continually stir and add sauce mixture. Let come to a boil for about 1 to 2 minutes. It should thicken up to a thick sauce, add more cornstarch slurry if necessary. Garnish with green onions and enjoy!

Peking duck sliders
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    • 2 lbs. duck breast
  • For marinade:

    • 2 tbsp. rice wine
    • 4 slices fresh ginger root
    • 1/3 cup oyster sauce
    • 1/2 tsp. Chinese five-spice powder
    • 7-9 oz soy sauce
    • 1/8 cup white sugar
    • 2 oz hoisin sauce
    • 2oz ketchup
    • 2 drops red food coloring
    • 3 tbsp.honey
  • For assembly:

    • 4 to 6 bao buns
    • 8 scallions, 4" julienne sliced and placed in ice water until curly


Baking Directions:

Score fat on duck breast in a tight "x" pattern. In bowl, stir together all marinade ingredients until combined well. Pour marinade over duck. Marinate at least 6 hours in refrigerator. Drain and reserve the marinade. Wipe excess marinade off the skin side.Heat an oven safe skillet to medium. It is important not to get the heat too high, because you want to brown and crisp the skin and render most of the fat without burning the skin or overcooking the meat. Put the duck breasts in skin-side down. Once you start to see some fat rendering, move them around a bit. Check periodically. The skin should be slowly turning deep golden brown. As the fat renders you may want to remove some, you want about 1/8 - 1/4 inch of fat in the pan.Once your skin is brown and crispy and glorious, flip the duck over and spoon some of the marinade over it. Into the oven with it. After about 5 minutes, re-lacquer the duck with the now fatty sticky wonderfulness in the pan, then back into the oven for about 5 more minutes (depending on the size of your ducks). An internal temp of 125-130 degrees is medium rare which is duck breast at its most delicious. Rest the duck at least 5 minutes.To assemble, slice the duck breast in 1/8 strips on an angle.  Steam the buns until hot, open and then place duck and scallions.  Finish with about a teaspoon of hoisin sauce.