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Chinese Chicken Parcels |
Printer Friendly Copy |
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| Serves 3 |
Prep 5 mins |
Cooking 5 mins |
Easy |
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My rating |
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Ingredients |
1/4 tsp Sichuan peppercorns or black pepper ground
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp sesame paste or tahini
1 tsp smooth peanut butter
chicken breast mini fillets (about 450g)
bunch spring onions, thinly sliced
pack of 10 Peking duck pancakes or Chinese pancakes
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Toast the peppercorns in a dry
frying pan for 1 min until you can smell the aroma,
then crush into a powder using a coffee grinder or pestle
& mortar. Mix together the remaining dressing ingredients
until you have a smooth paste, the consistency of double
cream.
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Arrange the chicken, cucumber
and spring onions on a platter. Cover the pancakes with a
kitchen towel and cook in the microwave on High for 30
secs. Spoon some chicken into a pancake, drizzle with the
dressing, scatter over spring onions and cucumber, roll up
and eat.
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DAILY
DINNERS 
