There is nothing better than hot pancakes with spicy chicken, and even with spicy chicken fly Previously, ready-made frozen pancakes were brought from Taiwan. Everything, what had to be done was to heat them up a couple. They were very fragile, most often fragile and easily torn. Lately thin pancakes appeared on the market under the name “fly cakes”. They are quite thin and elastic, and, I think, quite successful. However, they don’t even come close to the ones you make сами. 
Photo of the dish: Повар китайскойEileen Yin-Fei Luo Diner Time: 35 min. Difficulty: medium Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Pancakes
- 1 and 3/4 Art. premium wheat flour plus 1/2 tbsp. for sprinkles
- 3/4 Art. boiling water
- 1.5 tbsp. l sesame oil
- Cantonese Fried Chicken (see recipe below)
- Sliced by longitudinal stripes 5 cm long. White parts from 6 green onion stalks
- Hoisin sauce (see recipe)
- Hoisin sauce: 1/3 Art. hoisin sauce
- 1 tbsp. l Sahara
- 1 tbsp. l sesame oil
- 1 tbsp. l Shaoxing Chinese rice wine or brandy
Filling
- 1 thoroughly washed and dried chicken whole (1.6 kg.)
- 1/4 dried tangerine peel (approximately 5 cm long)
- 3 cinnamon sticks
- 1 slightly crushed piece of ginger 2.5 cm long.
- 3 whole star anise stars (star anise with 8 tips)
- 2 tbsp. l salt
- 2 tbsp. l sugar
- 1/4 Art. Chinese white rice wine or gin
- 1 whole nutmeg
- 10 tbsp. cold water
Chicken Glaze
- 1.5 tsp chinese rice wine shaoxing or sherry
- 1.5 tbsp. l honey dissolved in 3 tbsp. l boiling water
- 1.5 tsp chinese white rice vinegar
- 3/4 tsp corn starch
- 6 tbsp. peanut butter (for frying)
Recipes with similar ingredients: pancakes, chicken, tangerines, star anise, cinnamon, ginger root, nutmeg, starch, peanut butter, sesame, rice wine, brandy, gin, sherry, green onion, sauce Hoisin honey
Recipe preparation:
- Pour flour into a bowl. Pour boiling water slowly and mix in one direction with a wooden spoon. When flour absorbs water and cool, form a ball from the dough and put it on the working surface sprinkled with flour. Knead the dough for 2 minutes until it is will become completely smooth. Put it in a bowl, cover with food film and let stand for 30 minutes.
- Roll out the dough on a floured work surface a sausage 30 cm long and divide it into 12 pieces (2.5 cm each). Press each slice with your palm, using more flour, if the dough sticky. Dough that you are not currently working with, cover cling film. Work with two pieces of dough at the same time. Gently lubricate one side of each piece with sesame oil and put one flat, oiled piece on another. Roll them together in circles with a diameter of 18 cm. As a result get a two-layer cake. Repeat the same steps until prepare 6 two-layer cakes.
- On low or medium heat, heat the wok for a minute. AT dry wok put a double cake and fry a minute until the dough will go bubbles. (The temperature of the wok must be carefully controlled. If the heat is too strong, the pancakes will burn.) Turn the tortilla over and fry until a few brown spots appear. Take the pancake off pans and divide into 2 layers. You get two pancakes, slightly toasted on one side and white on the other. Repeat the same action until you use all the dough and get 12 pancakes.
- Before serving, steam pancakes, stacking them in a stack, for 5-7 min. until they become soft and hot. Grease them seasoned with Hoisin sauce, lay the chicken slices on top, add the white parts of the green onion and collapse to make an envelope closed on three sides, but open on top. Serve At once. Hoisin sauce: Put the sauce, sugar, in a bowl sesame oil, rice wine, and mix well.
- Fried chicken по-кантонскиСмешайте всеingredients for a decoction in a large pan (preferably in an oval roasting pan) and bring to a boil. Cover the pan with a lid reduce heat and simmer for 20 minutes. Increase the heat to high and bring the contents of the pan back to boiling. Put the chicken breast up in the broth. Cover. When the broth will begin to boil, reduce the heat and cook the chicken for 15 minutes. Turn the carcass over and repeat the same steps. Turn off the heat and let the chicken lie in the broth: cover the pan with a lid and leave for 10 minutes Place the chicken on the wire rack above plate and let the liquid drain. To let the fluid out better, pierce the skin with a fork. Remove all ingredients from the pan, leaving liquid for future use.
- Combine all the ingredients for dressing and cooking brush grease the chicken thoroughly with this mixture. Give the chicken completely dry for about 6 hours. Turn over all this time. chicken, trying not to grease the icing. (An electric hairdryer will help halve the drying time.) On high heat, heat the wok in for a minute. Pour peanut butter and heat it until temperature 190 ° С. Using a large Chinese colander, lower Chicken in butter breast-up and deep-fry for 3 minutes. Spoon the chicken with oil in a spoon so that the frying is uniform. Turn the chicken over by inserting a wooden spoon into the cavity below, and fry for another 3 minutes, pouring oil on the chicken, as before. Repeat these steps until the chicken turns golden brown. Turn off the fire. Remove the chicken and let the oil drain. Lay the bird on chopping board and cut the meat with the skin into slices 2.5-5 cm.
