Sweet and Sour Chicken Pancakes
I love pancakes and I love sweet and
sour, so what’s not to like about this. Beautifully soft pancake, moist sweet
and sour chicken and crunchy bean sprouts.
You
will need;
For
4 Pancakes
100 Gm – Plain Flour
2 – Eggs (beaten)
125 Ml – Semi Skimmed Milk
75 Ml – Water
Pinch of Salt
For
the Filling
2 – Skinless Chicken Breasts (cut into strips)
1 table spoon - Tomato Paste
25 Ml - Oil
Zest and Juice of 1 Lemon
10 Ml - Malt Vinegar
1 desert spoon - Demerara Sugar
20 Ml - Honey
1 – Onion (sliced)
150 Gm - Bean Sprouts
20 Ml - Soy Sauce
Mix the eggs, milk, water and a pinch of
salt together, add to the flour and whisk into a smooth batter then leave to
rest.
Put the tomato paste, 10 Ml oil, lemon
zest and juice, vinegar, sugar and honey in a bowl and mix well with a fork then
add the chicken and mix in well.
Heat a little oil in a wok or large
frying pan and stir fry the onions for about 5 minutes until soft.
Remove the onions with a slotted spoon
and set aside.
Put the chicken mix in the wok and stir
fry on a medium to high heat for 5 to 6 minutes until the chicken is cooked
through.
Return the onions to the wok, mix well
with the chicken then take off the heat and set aside.
Rub some oil on the surface of a non
stick frying pan and pour in some batter for your first pancake, flip it over
after 2 minutes on a medium heat and cook the other side for about a minute.
Keep your pancakes warm on a plate on
top of a pan of simmering water on a low heat.
Put the wok of chicken mix back on the
heat, stir in the bean sprouts and stir fry for about a minute.
Wrap some of the sweet and sour chicken
mix in each of the pancakes and serve.
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