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Chicken and snow pea Chinese-style pancakes

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 150g (1 cup) plain flour
  • 1/4 teaspoon salt
  • 435ml (1 3/4 cups) skim milk
  • 1 egg
  • 2 (about 500g) single chicken breast fillets
  • 2 tablespoons char siu sauce
  • 2 tablespoons oyster sauce
  • 80g snow peas, trimmed, thinly sliced lengthways
  • 80g snow pea sprouts
  • 4 green shallots, ends trimmed, cut into 8cm lengths, thinly sliced lengthways
  • 12 sprigs fresh coriander


  • 1
    Combine flour and salt in a large bowl. Make a well in the centre. Whisk together the milk and egg in a jug. Gradually whisk milk mixture into the flour mixture until well combined and smooth. Cover batter with plastic wrap and place in the fridge for 30 minutes to rest.
  • 2
    Meanwhile, half-fill a large frying pan with cold water. Cover and bring to the boil over high heat. Reduce heat to low. Add the chicken and simmer, covered, for 15 minutes or until cooked through. Transfer the chicken to a plate and set aside for 15 minutes to cool. Shred into thin strips.
  • 3
    Combine the char sui sauce and oyster sauce in a bowl. Heat a large non-stick frying pan over medium-high heat. Pour 2 tablespoons of the pancake batter into the pan and tilt to form a 9cm-diameter pancake. Cook for 1 minute or until bubbles appear on the surface and pancake is golden underneath. Turn and cook for a further 30 seconds or until brown and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining batter to make another 11 pancakes, reheating pan between pancakes.
  • 4
    Place 1 pancake on a clean work surface. Spread with a little char sui sauce mixture. Top with some snow pea, snow pea sprouts, green shallot, coriander and chicken. Fold in 1 end and roll up to enclose filling, leaving the other end open. Place on a serving platter. Repeat with remaining pancakes, char sui sauce mixture, snow pea, snow pea sprouts, green shallot, coriander and chicken. Serve immediately.

Source: taste.com.au


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