Quote:
Originally Posted by Maximo  I originally wrote duck inside chicken and then edited. My subconscious was onto something, lol.
I think one of the reasons I have never had duck is that whenever I have Chinese food, I always go for the shrimp.
I agree with your reason for cooking birds inside of birds: because we can.  Maybe an argument could be made for flavor enhancement of one bird or the other. Saves room in the oven too. |
Well.... we actually had both chicken AND peking duck yesterday. Both were cooked similarly, with the crispy skin with a side of shrimp chips. The peking duck is supposedly a treat bc they have to hang dry the bird for so many days before cooking to get the skin just so. Then they cut the skin off and serve it on a dish with "bao" bread shaped like a fat tortilla (an obese tortilla really) and you put the skin in there with hoisin sauce and some scallions. OH YUM. Then they serve the meat on another platter and you eat that with rice. The chicken I really think they deep fry it just like how they deep fry turkeys. Both were good. I liked the duck better, more fat.
As for shrimp, we did have the honey walnut shrimp. That's one of my all time fave Chinese dishes. Breaded deep fried (huge) shrimp covered in a mayo sauce with candied walnuts and sesame seeds. That's as sweet as I'll go, but omg I love that. One of the more pricier Chinese dishes though.