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Pancakes With Chicken Filling

Flavors.of.Asia's picture
Ingredients
For pancakes
  Flour 2 Cup (32 tbs), sifted
  Salt 1⁄2 Teaspoon
  Eggs 2
  Water 1 1⁄2 Cup (24 tbs)
  Fat 2 Cup (32 tbs) (for deep frying)
For filling
  Chicken breast 1 , cut in as narrow strips as possible
  Cornstarch 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Soy sauce 2 Tablespoon
  Oil 2 Tablespoon
  Scallions 8 , chopped
  Bean sprouts 1 1⁄2 Cup (24 tbs)
  Diced bamboo shoots 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) In a bowl, whisk together flour, eggs and water until smooth.
2) Heat a non-stick pan and lightly oil it.
3) Pour little batter just enough to cover the bottom of the pan.
4) Cook over low heat until set, and then turn over a few seconds.
5) Remove on a towel or flat plate.
6) Do the same with rest of the batter, stack and keep.

MAKING
7) In a bowl, mix together the cornstarch, salt, sugar, and 1 tablespoon soy sauce.
8) Leave the chicken to marinate for 10 minutes.
9) In a skillet, heat oil and sauté the scallions, beans sprouts and bamboo shoots for 2 minutes.
10) Season with the remaining soy sauce and remove fron pan.
11) In a wok heat remaining oil, sauté the chicken for 2 minutes.
12) Put the vegetable back in and stir for 2 minutes.
13) Remove and chill for 30 minutes.

FINALIZING
14) Place a tablespoon of the filling in the centre of each pancake in an oblong.
15) Fold the opposite ends of the pancake and roll up.
16) In a wok, heat the fat to 375°F and fry a few rolls at a time.
17) Drain on the paper napkins.

SERVING
18) Cut the pancakes in third and serve hot with mustard and duk sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
4

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