Fluffy chicken pancake Peking

Fluffy chicken pancake Peking

By
From
Encyclopedia of Food and Cookery
Serves
2

Serve this light Chinese pancake as a first course, or with rice and stir-fried vegetables as a main course.

Ingredients

Quantity Ingredient
3 egg whites
2 teaspoons dry sherry
1/4 teaspoon salt
freshly ground black pepper
1 chicken fillet, minced
3 tablespoons peanut oil
1/4 teaspoon sesame oil
spring onions, shredded, to garnish

Method

  1. Beat egg whites until foamy and mix thoroughly with sherry, salt, pepper and chicken.
  2. Heat 1½ tablespoons peanut oil in a small frying pan on medium heat. When moderately hot, add chicken mixture and tilt pan so that pancake is of even thickness. Cook until top is firm to touch (the underside should be barely coloured). Loosen edges with a metal spatula and slide pancake onto a plate.
  3. Add remaining peanut oil to pan and heat. Slide pancake back into pan, cooked side up. Cook for 1–2 minutes more, then slide pancake onto a heated platter. Sprinkle with sesame oil and serve immediately, garnished with shredded spring onions.
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