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Chinese pancakes

These Chinese pancakes are great with shreds of cooked duck or chicken. Add some cucumber batons and some finely sliced spring onions, a smear of hoisin or plum sauce and you’ve got yourself a quick snack, or an addition to a Chinese banquet.

Makes 20

  • 8oz flour
  • 6 fluid oz boiling water
  • 4tbs sesame oil

Add the boiling water to the flour, whilst stirring with a chopstick. After a couple of minutes it will be cool enough to kneed for 10 minutes. Allow to stand for 30 minutes, covered by cling film.

Roll the dough into a cylinder and cut into 10 slices. Take the first slice and cover the rest with cling film.

Divide the slice into 2 and roll each out to a 3” round on a lightly floured board. Brush one  round with the oil and place the other on top, making a sandwich with the oil in the middle. Roll out together until 6- 7” in diameter. Re-cover with film after each pair is rolled.

Cook (in pairs) over a low heat in a frying pan turning frequently until a few golden spots appear, remove and separate the 2 pancakes, pile them up in aluminium foil keeping them covered after cooking, so they do not dry out. They can be reheated in 5 minutes in a medium oven, and brought to the table in the foil.

About Gabby

Gabrielle Hall has written 32 posts on this blog.

We live in the French Basque Country in  a house with about an acre of garden/woodland allowing us to continue, in retirement, a life focussed on self sufficiency. We both love cooking and always try to give our family and friends food that we have produced.

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2 Comments

  1. Made these tonight, and they were amazing! Looked and tasted as good as shop bought pancakes, but not as round – I need to work on that.

    Filled with chicken, cucumber, spring onion, pepper and plum sauce. Unfortunately the light wasn’t good enough to take any pics, but I’ll get some next time.

    Does anyone know a good way to cook the chicken? I just popped a chicken breast in a hot oven and cooked it for 30 minutes, then shredded with two forks? I’m thinking this is an ideal thing to make with a left over roast chicken, as the darker meat will have more flavour…

  2. I use chicken thighs marinated with honey, oil, a little soya sauce, grated ginger and five spice before roasting and the result is succulent. Then finely sliced for serving.
    The same marinade is perfect for duck breasts, I would take the skin and fat off before marinading but it can be left on. The duck can be cooked on a hot griddle or baked and I usually cook it medium rare, but ask your guest for their preference as this is a meal to share.
    If you do separate the skin rendered down into fat it is superb for frying potatoes.

Trackbacks/Pingbacks

  1. Chicken stock recipe - [...] any meat left, you’ve picked it off to use for something else. Maybe a sandwich, soup or Chinese panakes? ...

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