Aromatic chicken pancakes
How to make aromatic chicken pancakes recipe
Serves 4
Preparation time 10 minutes, Cooking time 7 minutes
Ingredients:
4 boneless, skinless chicken breasts, about 150 g (5 oz) each
6 tablespoons hoisin sauce
To serve
12 Chinese pancakes
½ cucumber, cut into matchsticks
12 spring onions, thinly sliced
handful of coriander leaves
4 tablespoons hoisin sauce mixed with 3 tablespoons water
Method:
Lay a chicken breast between 2 sheets of clingfilm and flatten with a rolling pin or meat mallet until it is 2.5 cm (1 inch) thick. Repeat with the remaining chicken breasts. Transfer to a baking sheet and brush with some of the hoisin sauce.
Cook the chicken breasts under a preheated hot grill for 4 minutes. Turn them over, brush with the remaining hoisin sauce and cook for a further 3 minutes or until the chicken is cooked through.
Meanwhile, warm the pancakes in a bamboo steamer for 3 minutes or until heated through.
Slice the chicken thinly and arrange it on a serving plate. Serve with the pancakes, accompanied by the cucumber, spring onions, coriander and diluted hoisin sauce in separate bowls, so that everyone can assemble their own pancakes.
For satay chicken pancakes, in a non-metallic dish mix together 6 tablespoons dark soy sauce, 2 tablespoons sesame oil and 1 teaspoon Chinese five-spice powder, add the flattened chicken breasts and coat evenly with the marinade.
Cover and leave to marinate in the refrigerator. Put 4 tablespoons peanut butter, 1 tablespoon dark soy sauce, ½ teaspoon cumin powder, ½ teaspoon ground coriander, a pinch of paprika and 8 tablespoons water in a saucepan and mix together over a low heat. Transfer to 4 small bowls. Cook the chicken and pancakes as above and serve with the satay sauce.
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| Aromatic chicken pancakes |
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