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Peking chicken pancakes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Transport your taste buds to China with this simple Peking chicken pancake recipe.
Ingredients:
  • 260g plain flour
  • 250ml water
  • 20.00 ml sesame oil
  • 80ml hoisin sauce
  • 4 large iceberg lettuce leaves, torn
  • 1 regular barbeque chicken, torn into large pieces, bones discarded
  • 1 red bullhorn capsicum, thinly sliced
  • 8 shallots, thinly sliced
Instructions:
  • In a medium heatproof bowl, sift the flour. Pour in the boiling water and mix with the flour until a soft dough forms.
  • Gently knead on a lightly floured surface for 5 minutes, then wrap in plastic and allow to rest for 20 minutes.
  • Unwrap the dough and knead it for 5 more minutes. Divide it into 8 equal portions, then shape each portion into even-sized rounds.
  • Brush half of the rounds with flavorful sesame oil, then stack the remaining rounds on top. Roll each stacked round into a 20cm round shape.
  • 1. Preheat a non-stick frying pan over high heat. Cook pancakes for 45 seconds until they puff up, then flip and cook for another 30 seconds until lightly browned and pliable.
  • After cooking, separate the pancakes and place them on a plate. Cover with a clean tea towel while you repeat with the rest of the pancakes. Each pancake is only cooked on one side to keep the inside moist and make them easy to separate.
  • Cover the un-fried side of each pancake with hoisin sauce. Add lettuce, chicken, capsicum, and shallots. Roll up the pancake to seal the filling inside. Serve right away.

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