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
Standing/Marinating 0 minutes
Serves 12 portions (approx.)
spiced chicken or duck breast pancakes
Chicken Pancakes
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)

Method:

Pancakes:

  1. 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.
  2. Once the pancakes have cooked, set aside in a steamer to keep warm.

Note: tortilla wraps can also be used instead of the pancakes

Chicken/Duck:

  1. Cut the chicken/duck into thin strips and toss in the five spice, ginger and pepper.
  2. Heat the sesame oil in a frying pan or wok and add the duck.
  3. Stir-fry for 3-4 minutes until cooked through.
  4. Add the Char Sui sauce and cook for a further minute.
  5. Transfer the duck to a warmed serving dish.

Serving:

  1. Arrange the Hoisin sauce, spring onions and cucumber on a serving plate.
  2. Keep the warmed pancakes in the bamboo steamer and allow everyone to dig in and help themselves,
  3. 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.