The crisp crackle of Peking Duck skin is one of my favourite tastes and textures. My mother used to make Peking Duck at home. She would hang the duck from a hook, place a fan near it and leave it until the skin dried out (usually 24 hours). Then she would roast it at high heat. It was a superb recipe, but also time-consuming and, with a duck dangling in the kitchen, not altogether attractive. People who saw it were quite shocked. You'll get a similar result in a short time by making these Peking chicken thighs. A frying pan large enough to hold the thighs is best because the sauce can be made directly in it. Otherwise, use a rack over a roasting pan and make the sauce in the pan. Gai lan is Chinese broccoli, but any green will do. Serve rice on the side. Any sweet wine with a high amount of sugar works to brown the skin. Ice wine would be expensive but sensational.