These Chicken Pancakes are delicious. Make some of these and serve to your kids, great eaten with rice, or part of an afternoon lunch, with some noodles. I made this for dinner one night, served with rice, and some other dishes, and it was a hit with the family.
The recipe is from Eileen Yin-Fei Lo's cookbook, "From My Grandmother's Chinese Kitchen". According to the author, this recipe has been handed down from her grandmother, it is an inherited dish, as she has never seen it in any restaurant before.
These chicken pancakes are originally made into two large pancakes of about 6-1/2" in diameter, but I have made them in smaller patties instead, makes it easier to serve at the dining table. And these "pancake-patties" can be added to soups and stir-fried with vegetables, according to the author.
The recipe calls for some chopped water chestnuts, but I have omitted that since I could not find any from the morning market that very day. And I have seen it almost every time I am at the market. Anyway, even without the water chestnuts, these are just as wonderful.
The pancakes are very moist, tender and delicious.
Chicken Pancakes (Gai Yuk Bang)
(adapted from "My Grandmother's Chinese Kitchen", Eileen Yin-Fei Lo)
1 pound ground chicken
4 scallions, finely sliced
1/3 cup water chestnuts, cut into 1/4-inch dice
3 tablespoons egg white, lightly beaten
2 teaspoons Chinese white rice wine, or gin mixed with 1 teaspoon ginger juice
2 teaspoons sesame oil
2 tablespoons peanut oil
1-1/2 tablespoons oyster sauce
2 teaspoons light soy sauce
1/4 teaspoon salt
2 teaspoons sugar
pinch white pepper
1-1/2 tablespoons cornstarch
7 tablespoons peanut oil, for pan-frying
Mix all ingredients, except 7 tablespoons peanut oil, until thoroughly blended. Divide mixture into 2 equal portions.
Heat wok over high heat 40 seconds. Add 2 tablespoons peanut oil, coat wok with spatula. When a wisp of white smoke appears, add one portion of chicken mixture and with spatula flatten the mixture to make a pancake about 6-1/2 inches in diameter. Lower heat, tip wok side to side to ensure even browning. Add 1 additional tablespoon of peanut oil if needed. If so, drizzle into the wok from its edges. Fry for 4 minutes. Turn over, fry another 4 minutes, again tipping wok back and forth. Again, if chicken mixture is too dry, drizzle another tablespoon of peanut oil into the wok.
Repeat with second half of chicken mixture. After each pancake is golden brown, remove to a heated dish. When both are cooked, serve with cooked rice.
Note : You may make this into 4 pancakes, by dividing mixture into 4 equal portions. Cook in same manner.
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