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Oriental Chicken Pancakes

Fresh.n.Natural's picture
Ingredients
  Bean sprouts 2 Cup (32 tbs)
  Cooked chicken/Turkey 1 Cup (16 tbs), julienned
  Chopped ginger root 2 Teaspoon
  Dry sherry 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Eggs 6 , beaten
  Vegetable oil 1⁄4 Cup (4 tbs)
  Scallions 2 , cut into 1 1/4-inch sticks
  Stalk celery 1 , cut into 1 1/4-inch sticks
  Water chestnuts 4 , sliced
  Green pepper 1 Medium, seeded and diced
  Homemade chicken broth 1 1⁄2 Cup (24 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 1⁄4 Cup (4 tbs)
Directions

1. Mix the bean sprouts, chicken, ginger, and sherry together in a medium-sized bowl. Add the salt to the eggs and stir into the bean sprout mixture. Heat a 6-inch skillet and oil it well. Pour in the bean sprout mixture to a thickness of 1/4 to 1/2 inch.
2. Cover the pan and cook over low heat for 8 minutes. Loosen around the edges and slide the pancake out onto a plate. Place the skillet over the pancake and invert the plate.
3. Cook the pancake for several minutes on the second side. Slide onto a warm platter and repeat until all batter is used.
4. Meanwhile, heat 2 tablespoons of the remaining oil in a medium-sized saucepan and saute the scallions, celery, water chestnuts, and green pepper until tender but not browned.
5. Add the broth, soy sauce, and salt and bring to a boil. Combine the cornstarch and water and stir into the vegetable mixture. Cook, stirring, until the mixture thickens.
6. When all the chicken pancakes are cooked

Recipe Summary

Cuisine: 
Asian
Ingredient: 
Chicken

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