Chinese pancakes with soy poached chicken
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Love Chinese duck pancakes? This low SmartPoints chicken version is just as tasty.
Ingredients
Soy Sauce
30 ml
Mirin
2 teaspoon(s)
Light Brown Sugar
3 g
Garlic
1 clove(s), sliced
Spring Onions
1 medium, sliced
Root Ginger
4 g, grated
Black pepper
1 pinch
Chinese 5 Spice
1 teaspoon(s), level
Chicken breast, skinless, raw
2 medium
Hoisin Sauce
30 g
Sweet Chilli Sauce
1 tablespoon(s)
Calorie controlled cooking spray
4 spray(s)
Chinese pancake
8 individual
Carrots, raw
1 medium
Cucumber
⅓ individual, medium
Spring Onions
3 medium
Instructions
1
Put the soy sauce, mirin, sugar, garlic, spring onions, ginger, black peppercorns and Chinese 5 spice into a pan and bring the mixture to a gentle simmer. Lower the chicken breasts into the pan then top up with just enough water for the mixture to cover the chicken. Bring the mixture back to a simmer and cover the pan with a lid. Poach the chicken for 15 minutes, or until cooked through.
2
Lift the chicken from the poaching liquid, using a slotted spoon, and set aside to cool completely. Discard the poaching liquid, or strain it and let cool slightly before shredding with a fork.
3
In a small bowl, combine the hoisin sauce and sweet chilli sauce and set aside.
4
Mist a large nonstick frying pan with cooking spray and fry the shredded chicken for 2-3 minutes, or until warmed through. Toss the sauce though the chicken and keep warm.
5
Warm the pancakes in the microwave to pack instructions. To serve, fill each pancake with some of the shredded chicken, then top with the carrot, cucumber and spring onions.
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