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Chinese Chicken Pancake Recipe

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This recipe for Chinese Chicken Pancake, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Corvelli Meyers
Added: Wednesday, December 20, 2006


2 onions, finely chopped
2 stalks celery, finely chopped
1/c cup finely chopped mushrooms
2 Tbsp oil
8 oz. cooked chicken, finely chopped
1 Tbsp cornstarch
1 Tbsp soy sauce
2 Tbsp dry sherry or stock

For the pancakes/crepes:
1 cup all purpose flour
pinch of salt
1 large egg
1 large egg yolk
1 1/4 cup milk
1 tbsp melted butter
1 tbsp cream
butter, lard or white vegetable shortening for cooking

To make pancakes/crepes:
Stir flour and salt into a bowl and make a well add egg and egg yolk , a little milk and stir with a wooden spoon working a little four into liquid at a time. Gradually add 1/2 of the milk until all the flour is worked into the liquid, then beat until smooth and free from lumps. Stir in the melted butter and cream, then add remaining milk. Cover and leave to stand for one hour in order to soften the starch grains to give a lighter pancake/crepe. To make crepes just to cover bottom the the skillet. Cook until dry and flip onto waxed paper. Do not stack, they will stick.
For the filling:
Gently fry onion, celery and mushrooms in oil for 5-10 min. until brown. Add chicken and fry for 5 min. Sprinkle cornstarch over, then stir in soy sauce and sherry and simmer 2 min.
To finish:
Divide filling between each pancake/crepe, fold over sides first and then roll up. Place in a shallow, greased, ovenproof serving dish. Cover with foil and place in a hot oven at 400 for 10-15 minutes.

Number Of Servings:
Number Of Servings:
approx 12 pancakes
Personal Notes:
Personal Notes:
Kristen and I found this in one of my crepe cookbooks. We made them when she lived in Raleigh. We loved them!!! Made them every time we got together. I introduced them to Mom. They were a hit.




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