Chicken in Chinese pancakes

    Use the tender meat left from last night's roast chicken for these Asian-flavoured pancakes with spring onions, five-spice powder and soy sauce. It's a fun family meal as each diner custom-makes his own pancake.

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    Serves: 4 

    • 1 tbsp olive oil
    • 4 tbsp soy sauce
    • 4 tbsp dry sherry
    • 1/2 tsp five-spice powder
    • 2 crushed garlic cloves
    • 1 tbsp sugar
    • 300g cooked chicken
    • 1 bunch of spring onions
    • 1 cucumber
    • 1/2 Chinese cabbage
    • 2 packs of Chinese pancakes

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Put 1 tbsp olive oil in a small frying pan with 4 tbsp soy sauce and 4 tbsp dry sherry. Add 1/2 tsp five-spice powder, 2 crushed garlic cloves and 1 tbsp sugar. Gently heat until the sugar dissolves, then bring to the boil and let the mixture bubble for a minute. Cut about 300g cooked chicken into strips and add to the pan. Cook, stirring, for 3-4 minutes or until the chicken is hot and sticky. Shred 1 bunch of spring onions and slice 1 cucumber, then arrange on a plate with 1/2 Chinese cabbage, shredded. Heat 2 packs of Chinese pancakes according to the pack instructions. Serve the chicken with the spring onions, cucumber, Chinese leaves and pancakes. Each person should place a little chicken and lots of vegetables in each pancake, and then roll it up.

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