Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 cups plain flour
- 1teaspoons Chinese five-spice powder
- 2tablespoons vegetable oil
- 1 red capsicum
- 2 Lebanese cucumbers
- 3 spring onions
- 1/3 cup hoisin sauce
- 1tablespoons soy sauce
- 1 long red chilli, sliced
- 2 cups shredded skinless Woolworths country style hot roast chicken
Description
Take your leftover roast chicken to the next level with crispy pancakes, cucumber, capsicum and hoisin sauce, creating an easy and delicious dinner.
Method
Step 1 of 3
Place flour and five-spice powder in a large bowl. Make a well at centre. Stir in oil and 1 cup hot water. Mix to form a soft dough. Turn out onto a lightly floured bench. Using hands, knead for 2 minutes or until smooth. Place in a clean bowl. Cover and set aside for 10 minutes to rest.
Step 2 of 3
Thinly slice capsicum, cucumber and onion. Whisk sauces in a small bowl. Stir in chilli.
Step 3 of 3
Using hands, roll dough into a 36cm log. Divide log into 12 equal pieces. Roll each piece into a 12cm round. Heat a large frying pan over medium heat. Cook pancakes, one at a time, for 1-2 minutes each side or until golden patches appear on surface. Spread the sauce mixture over pancakes. Top with chicken, capsicum, cucumber and onion. Serve.
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