Spiced Chicken or Duck Breast Pancakes
This recipe can also be made by replacing the chicken breast with duck.
|Preparation Time||15 minutes|
|Cooking Time||15 minutes|
|Serves||12 portions (approx.)|
|2 chicken breasts, about 175g each||1 1/2 cups flour (375ml)|
|1/2 tsp Chinese five spice||500ml water|
|2 Tbsp Char Sui sauce, or BBQ sauce||pinch of salt|
|freshly ground black pepper||Accompaniments|
|2cm finely grated ginger||about 100ml Hoisin sauce, in a bowl|
|2 tsp sesame oil||1 bunch spring onions, cut into matchsticks|
|1 Tbsp canola oil||1/2 cucumber, seeds removed and cut into matchsticks|
|1 carrot, cut in to thin matchsticks (optional)|
- Mix all the ingredients until bubbles form on the top of the mixture. Then simply pour into a non-stick pan on medium heat. Flip the pancake once bubbles have formed on the surface.
- Once the pancakes have cooked, set aside in a steamer to keep warm.
Note: tortilla wraps can also be used instead of the pancakes
- Cut the chicken/duck into thin strips and toss in the five spice, ginger and pepper.
- Heat the sesame oil in a frying pan or wok and add the duck.
- Stir-fry for 3-4 minutes until cooked through.
- Add the Char Sui sauce and cook for a further minute.
- Transfer the duck to a warmed serving dish.
- Arrange the Hoisin sauce, spring onions and cucumber on a serving plate.
- Keep the warmed pancakes in the bamboo steamer and allow everyone to dig in and help themselves,
- The pancakes should first spread with Hoisin sauce, then topped with some chicken or duck, spring onions and cucumber, then rolled up to create a neatly rolled pancake.