Chinese chicken pancakes
INGREDIENTS
1 tablespoon sea salt
½ teaspoon Chinese five spice
¼ cup hoi sin sauce
2 packets chinese pancakes (available in chinese supermarkets)
1 barbecued chicken (skin on), meat removed from bone and thinly sliced
3 green onions, cut into 5cm strips (julienne)
1 lebanese cucumber, seeded and cut into thinly sliced batons
METHOD
In a small frying pan mix together the salt and the five-spice powder. Dry fry on low heat for 3-4 minutes until fragrant.
Using a pastry brush spread hoi sin sauce over a pancake.
Place some chicken meat, green onion, cucumber and spiced salt in a line down the centre of the pancake. Fold up the end to enclose filling and roll into a cigar shape. Serve immediately.
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