Serves: 6
Ingredients:
Chicken
- 1kg boneless chicken breast
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tsp five-spice powder
- 1 tsp sesame oil
- 4 garlic cloves, peeled & crushed
Pancake (you can also use store-bought chinese tortillas)
- 2 cups all-purpose flour
- 1 cup hot boiling water
- 3 tablespoon sesame oil or other vegetable oil
Accompaniments
- Chives, cut into long strips
- Cucumber, cut into long strips
- Pickled carrots
- Hoisin sauce
- Chilli sauce
- Garlic sauce
Instructions
Chicken
- Marinate chicken with all the ingredients for at least 8 hours. Remove chicken from fridge 30 minutes before cooking
- Preheat oven to 165°C.
- Place chicken on a lined baking dish and cook for 35 minutes. Baste chicken every 10 minutes with the marinade and flip every 10 minutes.
- Once cooked through, slice chicken into 1.5 inch long thin strips suitable for your pancake roll
Pancake
- In a large bowl, stir in hot water. Set aside until cool down. Knead until smooth dough. Covered and rest for 20 minutes.
- Divide the dough into 18 similar portions.
- Take one portion out and flatten. Brush oil on the surface. Then overlay with another small portion. Roll the two pieces together.
- Brush a small layer of oil on a pan (only a small amount needed) and fry over medium fire until one side is brownly dotted and then turn over and fry the other side.
- Tear the two pieces apart when the pancake is still warm.
Rolls
- Serve the pancake rolls as per your liking.
- Our classic combo includes – 1/2 tsp of hoisin sauce, 1/4 tsp of chiu chow chilli sauce, 2 strips of spring onions, 3 strips of cucumber, and peking chicken!
Gouda Together 