Chicken And Soy Sauce Pancakes Food

CRISPY PANCAKES WITH CREAMY CHICKEN & BACON

Steps:

• Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
• If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you're ready to fill the pancakes.
• To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
• When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you're ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
• Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.

OKONOMIYAKI ("AS YOU LIKE IT") PANCAKES WITH BONITO FLAKES

Steps:

• Whisk together the flour, baking powder, and salt in a small bowl.In a medium bowl, whisk the egg and milk. Add the flour mixture and mix until just blended. The batter should be quite thin. Add the chopped vegetables to the batter and mix well.Heat 1 tablespoon of the oil in a medium non- stick skillet over medium-high heat. Pour ¼ cup (60 ml) of the batter to make a 6-inch (15 cm) pancake. Cook until medium brown, about 1 minute. Place ¼ of the meat on top of the pancake and then flip the meat side down. Turn heat to low and cook until the bottom of the pancake is browned, the meat is thoroughly cooked, and the vegetables are tender-about 10 minutes. Repeat until the batter is used up.To serve, brush the pancake with mayonnaise and tonkatsu sauce, or soy sauce. Sprinkle with the bonito flakes and crumbled nori. Eat while piping hot.

CHICKEN AND SOY SAUCE PANCAKES

Steps:

• For the pancakes mix together the flour, boiling water and 1 tsp of oil, knead to form a firm dough.
• Divide the dough into 2 and roll each portion into a long sausage.
• Cut each sausage into 6 pieces, and press each piece into a flat circle.
• Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
• Using a rolling pin roll each pancake sandwich into a 6" circle on a floured surface.
• Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
• When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
• Peel apart the two layers, and repeat the procedure for the remaning pancakes.
• Mix the chicken, ginger, honey and soy sauce together and leave to marinade for 10 minutes.
• Heat 1 tbls of oil in a frying pan and cook the chicken mix through, this should take about 10 minutes.
• Remove the chicken with a slatted spoon leaving the liquid in the pan.
• Add the cornflour to the liquid and heat through stirring until you have a thick sauce.
• Cover each pancake with the sauce, spring onion strips and chicken. Roll into cylinders and serve.

HOISIN CHICKEN WITH QUICK PICKLED VEG AND GREEN ONION PANCAKES

Steps:

• For the pancakes: Combine the flour and salt in a large bowl and make a well in the center. Pour in the boiling water and stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and allow it to cool slightly. Knead the dough until smooth, about 2 minutes, adding more flour if needed. Cover with a clean kitchen towel to rest for 30 minutes.
• For the chicken: Meanwhile, preheat your oven to 375 degrees F (190 degrees C). Place a large nonstick skillet over medium-high heat. Pat the chicken dry with a paper towel. Season with salt and scatter with the five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side, or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
• Meanwhile, whisk together the hoisin, soy, vinegar, ginger, garlic and toasted sesame seeds in a small bowl. Drizzle over the chicken then transfer to the oven. Cook for 15 to 18 minutes, or until the glaze has thickened and the internal temperature of the chicken is 165 degrees F (75 degrees C).
• For the pickles: Whisk together the vinegar, honey, fish sauce, soy sauce, sesame oil and sesame seeds in a large bowl. Add the carrots, cucumbers and green onions. Toss to coat and set aside.
• For the pancakes, place a stainless steel or cast-iron skillet over medium-high heat. Lightly dust a work surface with flour. Cut the dough into 16 equal pieces, and cover with a clean kitchen towel to keep moist.
• Slightly flatten a piece of dough into an oval approximately 10 centimeters by 5 centimeters (about 4 by 2 inches) and scatter about a teaspoon of green onions to cover the surface. Roll the dough up starting at one long side to form a tight cylinder. Coil the cylinder into a tight spiral, resembling something like a tiny cinnamon bun and gently press the dough in your hand again to form a small disc. Return the now green onion-filled dough under the towel to rest, while you prepare the other pieces in the same way.
• Roll out a disc into a very thin circle on the floured work surface, approximately 12 to 14 centimeters (5 to 6 inches) round. Lightly oil both sides with sesame oil.
• Add to the heated pan and cook for about 30 seconds per side. Transfer to a plate and cover with a clean kitchen towel to keep warm while you continue to roll and cook the remaining pancakes.
• To serve, slice the chicken into 1 centimeter (about 1/2-inch) thick slices and transfer to a platter along with the pickles and green onion pancakes.

CHICKEN WINGS IN SOY SAUCE

Steps:

• Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
• and ginger in a large bowl.
• Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
• marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
• degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
• This may be made the day before and reserved in refrigerator, covered. Be sure to
• save some marinade to baste again when reheating in oven.

SPICY SWEET CHICKEN MARINATED WITH SOY SAUCE

Steps:

• Whisk together soy sauce and sugar until sugar dissolves.
• Add sesame oil, garlic, and scallion. Stir well.
• Poke several holes in each chicken breast so they can soak up the marinade.
• Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
• Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
• Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill).
• Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
• ENJOY.

CHICKEN AND SOY SAUCE

Steps:

• Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
• Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
• Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
• Add cucumber, water chestnuts, and red pepper and stir briefly.
• In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
• Serve immediately.

SOY SAUCE CHICKEN

Steps:

• Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
• Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
• Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
• Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
• Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
• While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

SOY SAUCE CHICKEN

Steps:

• Cut chicken into pieces and place in a mixing bowl.
• In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
• Pour mixture over chicken, and mix to coat well.
• Let marinate for 1 hour.
• Heat WOK to medium-high, add peanut oil.
• Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
• Remove chicken from Wok and set aside.
• Remove peanut oil from Wok into a container and reserve.
• Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
• Add green onions, garlic and ginger and brown, stirring continuously.
• Return chicken to Wok and stir well with mixture.
• Add drained mushrooms and prepared sauce (see SAUCE below).
• Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
• Remove chicken from Wok and cut into smaller chunks if desired.
• Display chicken on a platter.
• Pour sauce over chicken.
• Serve with cooked rice.
• SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
• Use as noted above.