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Meat

Chinese-Style Chicken Pancakes

This is a lower-calorie version of the classic Chinese dish that no one can resist – using chicken instead of duck lowers the fat content. Enjoy these pancakes at the weekend as a special treat.

Makes 10-12

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients to make 10-12

  • 6
    Chicken thighs, bone in and skin removed
  • 1 tsp
    Chinese five-spice powder
  • -
    Low calorie cooking spray
  • 10-12
    Chinese pancakes
  • -
    Salt and freshly ground black pepper

  • For the Plum Sauce

  • 400g
    Ripe plums, stoned and quartered
  • 2
    Star anise
  • ¼ tsp
    Sichuan peppercorns, lightly crushed
  • 1
    Garlic clove, grated
  • 2cm
    Piece fresh root ginger, peeled and grated
  • 1 tsp
    Chinese five-spice powder
  • 2½ tbsp
    Red wine vinegar
  • 1 tsp
    Granulated sweetener
  • 1 tsp
    Soft brown sugar
  • 1 tbsp
    Soy sauce
  • -
    Salt and freshly ground black pepper

  • To Serve

  • ½
    Cucumber, trimmed and julienned
  • 3
    Spring onions, trimmed and julienned

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Bring to the boil and simmer for 10 minutes or until the plums are softened and the liquid is reduced.
  2. Remove the star anise. Leave to cool slightly.
  3. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with a silicone mat or foil.
  4. Place the pancakes, chicken, cucumber and spring onion on separate plates with the bowl of plum sauce alongside for everyone to assemble their own pancakes.

Notes

For a lower-calorie option, use Little Gem lettuce leaves to wrap up your chicken in place of the pancakes. This will save you 166 calories.