HOISIN CHICKEN PANCAKES

Serves 4-6

½ cup hoisin sauce

2 tbsp Chinese plum sauce 2 tbsp soy sauce

1 clove garlic, crushed

1 tsp grated ginger

1 tbsp rice wine vinegar 2 (600g) chicken breast fillets,

trimmed

2/3 cup water

2 tbsp vegetable oil

5 thin green onions, trimmed,

cut into 10cm lengths

2 pkts x 12 Peking duck

wrappers (see tip)

250g pkt Qukes (baby cucumbers), cut into thin wedges

2 long red chillies, thinly sliced

1. Combine the sauces, garlic, ginger and rice wine vinegar. Place 1/3 cup of this mixture in a bowl with the chicken. Toss until coated. Cover and refrigerate for 1 hour.

2. Put the remaining sauce in a saucepan with half the water and bring to a simmer. Cook, stirring, for about 7 minutes, or until thickened. Transfer to a jug. Set aside for serving sauce.

3. Heat the oil in a medium, non-stick frying pan over medium heat. Add the chicken and marinade from the bowl. Cook the chicken for 3 minutes each side, until browned. Add the rest of the water to the pan. Bring to a simmer. Cover and simmer on low for 8-10 minutes, or until chicken is cooked through.

4. Meanwhile, cut the onions in long strips. Steam the pancakes according to the directions on the packet. Arrange the onion, cucumber wedges and chilli in bowls on a serving board.

5. Rest the chicken for 5 minutes. Continue to simmer the pan juices until thickened. Coat the chicken in pan juices and then cut into thin slices. Arrange them on a serving platter and then drizzle with the remaining pan juices.

6. Make the pancakes up with chicken, onion, cucumber and chilli and drizzle with the serving sauce.

tip

Peking duck wrappers are available frozen from Asian supermarkets. Steam from frozen.